White Raspberry Cheese Cake Recipe

Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, 2 tbsp sugar, melted butter and salt in a bowl. Stir until mixture resembles wet sand and holds together when pressed.

Press crumbs evenly into the bottom (and slightly up the sides if desired) of the prepared pan using the bottom of a measuring cup or glass to compact.

Bake crust for 8–10 minutes until set and slightly fragrant. Remove from oven and cool while preparing the filling. Reduce oven temperature to 300°F (150°C).

Chop white chocolate finely and place in a small heatproof bowl. Warm heavy cream (do not boil) and pour over chopped white chocolate. Let sit 1 minute, then stir until smooth. Set aside to cool slightly.

In a large mixing bowl or stand mixer fitted with the paddle (or using a hand mixer), beat room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down sides as needed.

Add 1 cup sugar and beat until combined and creamy, about 1–2 minutes more.

Add sour cream, vanilla extract, lemon zest and the cooled white chocolate ganache. Mix on low speed just until incorporated.

Add eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix to avoid incorporating too much air.

Sprinkle flour (or cornstarch) over the batter and fold gently to incorporate on low speed or by hand.

Pour about two-thirds of the cheesecake batter into the prepared, cooled crust and smooth the top with a spatula. Reserve the remaining batter for swirling.

Make the raspberry purée: place raspberries, 1/2 cup sugar and lemon juice in a small saucepan over medium heat. Stir and cook until raspberries break down and become saucy, 5–7 minutes.

In a small bowl, mix cornstarch with cold water to make a slurry. Stir slurry into the simmering raspberries and cook 1 minute more until slightly thickened. Remove from heat and stir in vanilla if using.

Press the raspberry mixture through a fine-mesh sieve into a bowl to remove seeds (use back of spoon). You should end with a smooth purée. Let cool to lukewarm.

Spoon dollops of the cooled raspberry purée over the filled cheesecake (use all or desired amount). Using a butter knife or skewer, drag through the batter to create swirls — do a few figure-eight motions to distribute the swirl attractively without fully mixing it in.

If desired, gently drop the remaining reserved plain batter in a few spots and swirl slightly for marbled effect.

Place the springform pan on a baking sheet. Bake cheesecake at 300°F (150°C) for 50–70 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken. Rotate the pan halfway through baking if your oven has hot spots.

Turn off the oven, crack the oven door and let the cheesecake cool inside the oven for 1 hour to reduce cracking. Then remove from oven and cool completely on a wire rack for another hour.

Refrigerate the cheesecake (still in the pan) for at least 6 hours, preferably overnight, to fully set and develop flavor.

Run a thin knife around the edge of the pan to loosen the cheesecake, then release the springform ring. Transfer the cheesecake to a serving plate if desired.

If you reserved any extra raspberry purée, spoon a thin amount over the top or around slices when serving. Garnish with white chocolate shavings and fresh raspberries.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices. Serve chilled.