Ingredients

1 cup Fresh Raspberry

3 tablespoons Granulated Sugar (for raspberry mixture)

1 3/4 cups Graham Crackers, crushed

1/2 cup Butter, melted

24 ounces Cream Cheese, softened

1 teaspoon Vanilla Extract

3/4 cup Granulated Sugar (for cheesecake batter)

3/4 cup Sour Cream

3 Large Eggs

7 ounces White Chocolate, cooled

2 tablespoons All-Purpose Flour

Instructions

Step 1: Preheat your oven to 325 degrees F (160 degrees C).

Step 2: Puree the fresh raspberries in a food processor or blender until smooth. Press through a fine strainer to remove seeds, then stir in 3 tablespoons of granulated sugar. Refrigerate until ready to use.

Step 3: In a medium bowl, combine the crushed graham crackers and melted butter. Press the mixture firmly into the bottom of an 8 or 9-inch springform pan to form the crust. Set aside.

Step 4: Using a stand mixer with a paddle attachment or a hand mixer, beat the softened cream cheese, vanilla extract, and 3/4 cup granulated sugar until smooth and creamy.

Step 5: Scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.

Step 6: Mix in the sour cream. Then, add the eggs one at a time, mixing gently after each addition to avoid overbeating. Finish mixing with a spatula.

Step 7: Fold in the cooled white chocolate using a spatula. Whisk in the all-purpose flour until the batter is lump-free. Pour this batter over the prepared crust in the springform pan.

Step 8: Place the cheesecake pan inside a larger cake pan, then position both pans within a bigger roasting pan. Spoon dollops of the raspberry mixture over the cheesecake batter, then swirl it gently with a skewer or knife to create a marbled effect.

Step 9: Pour boiling water into the roasting pan to come halfway up the sides of the cake pan to create a water bath.

Step 10: Bake for 1 hour and 30 minutes.

Step 11: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes.

Step 12: Remove from the oven and allow it to cool to room temperature, then refrigerate overnight or at least 8 hours.

Step 13: When ready to serve, run a knife around the edges to loosen the cake from the pan. Remove the springform ring, slice, and optionally top each piece with whipped cream.

Tips & Variations

For a crunchier crust, toast the graham cracker crumbs lightly before mixing with butter.

Substitute fresh raspberries with frozen ones if out of season, just be sure to thaw and drain excess liquid before pureeing.

Add a teaspoon of lemon zest to the raspberry mixture for a brighter flavor.

If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Thaw them completely and strain out excess juice to prevent the cheesecake from becoming too watery.

How do I know when the cheesecake is done baking?

The cheesecake should be mostly set with a slight jiggle in the center when gently shaken. It will firm up as it cools during resting and refrigeration.