White Chocolate Raspberry Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">200g white chocolate, melted and slightly cooled</li><li class="ingredients-single-item">200ml sour cream (or crème fraîche)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp plain flour</li><li class="ingredients-single-item">For the raspberry swirl:</li><li class="ingredients-single-item">250g fresh or frozen raspberries</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">100g fresh raspberries</li><li class="ingredients-single-item">50g white chocolate, for shavings</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Sieve</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Prepare your springform pan by greasing the sides and lining the base with parchment paper. Wrap the outside of the pan with 2-3 layers of heavy-duty aluminum foil, ensuring it comes up the sides (this prevents water from seeping in during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, process the digestive biscuits in a food processor until they resemble fine crumbs. Mix in the melted butter and sugar until thoroughly combined (the mixture should hold together when pressed between your fingers). Press this mixture firmly into the bottom of your prepared pan, creating an even layer. Use the bottom of a glass to compact it well. Bake for 10 minutes, then remove and cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the raspberry swirl, place raspberries, sugar, and lemon juice in a small saucepan. Simmer over medium heat for about 5-7 minutes until berries break down and the mixture thickens slightly. Press through a fine sieve to remove seeds, creating a smooth sauce. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, beat the cream cheese and sugar until completely smooth with no lumps—about 3 minutes on medium speed. Scrape down the sides frequently to ensure even mixing. The mixture should be silky smooth before proceeding to prevent cracks in your finished cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Overmixing at this stage will incorporate too much air and cause the cheesecake to rise and then crack during baking. Pour in the cooled melted white chocolate and mix gently.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the sour cream, vanilla extract, and flour with a rubber spatula until just combined. The sour cream adds a subtle tanginess that balances the sweetness of the white chocolate, while the small amount of flour helps stabilize the filling during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour two-thirds of your filling onto the cooled crust. Dollop several spoonfuls of raspberry sauce (reserving about 2 tablespoons for serving) over the filling. Add the remaining filling on top. Use a skewer or knife to gently swirl the raspberry sauce through the cheesecake for a marbled effect—don't overmix or you'll lose the distinct swirls.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place your foil-wrapped springform pan in a large roasting tin. Fill the tin with hot water until it reaches halfway up the sides of the cheesecake pan. This water bath provides gentle, even heat and humidity which prevents cracking and creates a silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 55-60 minutes until the edges are set but the center still has a slight wobble (like set jelly). The internal temperature should reach about 65-70°C (150-160°F) when tested with a thermometer. Don't overbake—the residual heat will continue cooking the cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When done, turn off the oven, crack the door open slightly, and leave the cheesecake inside for an hour. This gradual cooling prevents the surface from cracking due to sudden temperature changes. Then remove from the water bath and cool completely at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Refrigerate the cheesecake for at least 6 hours, preferably overnight. This resting time allows the flavors to meld and the texture to set perfectly. The patience will be rewarded with clean, beautiful slices!</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Before serving, carefully run a thin knife around the edge of the pan before releasing the springform. Top with fresh raspberries and white chocolate shavings (create these by using a vegetable peeler against a bar of white chocolate). Drizzle with the reserved raspberry sauce for a beautiful finish. For the cleanest cuts, dip your knife in hot water and wipe dry between slices.</li></ol>