Ingredients
1.5 lbs (3 blocks) full-fat cream cheese, softened
2 cups granulated sugar
1/2 cup melted unsalted butter (for filling)
1/4 cup melted unsalted butter (for crust)
6 large eggs, room temperature
1 cup full-fat sour cream, room temperature
1 teaspoon pure vanilla extract
12 ounces white chocolate, melted and slightly cooled
1.5 cups fresh raspberries (plus extra for garnish)
1 cup graham cracker crumbs
Instructions
Preheat oven to 350°F (175°C)
Press graham cracker crumbs and 1/4 cup melted butter into a parchment-lined springform pan crust
Beat softened cream cheese until smooth
Add 1 cup sugar and beat until fully incorporated
Mix in eggs one at a time
Stir in 1/2 cup melted butter, sour cream, and vanilla extract
Spread half the batter into the cooled crust
Pour melted white chocolate (72°F) over the cream cheese layer
Add remaining cream cheese batter
Top with raspberries (optional steamed filling technique)
Bake in a preheated water bath for 55-60 minutes
Cool completely in oven
Chill 6-8 hours before serving
Prepare raspberry coulis by pureeing 1.5 cups raspberries with a splash of lemon juice
Swirl onto serving plates with chilled cheesecake
Notes
Use room temperature ingredients for smoothness
Water bath prevents cracking
Steaming raspberries preserves color if using milk-free crust
Frozen (thawed) berries work well
Chill fully before serving
Cover unused portions within 4 hours
- Prep Time: 45
- Cook Time: 60
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 480
- Sugar: 35g
- Sodium: 350mg
- Fat: 40g
- Saturated Fat: 26g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 180mg