1. Prepare the Crust:
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl.
Press into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes. Set aside to cool slightly.
2. Melt the White Chocolate:
Gently melt white chocolate in a double boiler or in the microwave in 15-second bursts, stirring often. Let cool slightly.
3. Make the Cheesecake Filling:
Beat cream cheese and sugar until smooth and creamy (2–3 minutes).
Add eggs one at a time, beating well after each.
Stir in vanilla and sour cream.
Mix in the melted white chocolate until smooth.
4. Assemble:
Pour half the cheesecake batter over the crust.
Spoon half the raspberry preserves in small dollops across the surface.
Swirl gently with a toothpick or knife.
Repeat with remaining batter and more preserves; swirl again.
5. Bake:
Bake at 325°F for about 50–60 minutes, or until edges are set and center is slightly jiggly.
Turn off oven, crack door, and let cool in oven for 1 hour to prevent cracking.
6. Chill:
Refrigerate at least 4 hours or overnight for best texture.
7. Serve:
Run a knife around the edge before removing springform.
Garnish with fresh raspberries and white chocolate curls for a touch of elegance.
📝 Tips:
Want a super-smooth cheesecake? Let all ingredients come to room temp before mixing.
A water bath can help prevent cracks.
Use seedless raspberry jam for a smooth swirl — or purée fresh raspberries with a little sugar.
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