Ingredients
- Graham crackers: 1 1/2 cups (crushed)
- Unsalted butter: 6 tablespoons (melted)
- Cream cheese: 32 ounces (softened)
- Granulated sugar: 1 1/4 cups
- White chocolate: 12 ounces (melted and cooled slightly)
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Raspberry jam: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Remove from oven and let cool.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Gradually add melted white chocolate, mixing until well combined.
- Step 3: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Step 4: Pour half of the cheesecake batter over the cooled crust. Drop spoonfuls of raspberry jam over the batter, then carefully pour the remaining batter on top.
- Step 5: Bake for 55-70 minutes, or until the center is just slightly wobbly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- To gently warm a slice, microwave for 10-15 seconds; avoid overheating to maintain its creamy texture.
- Garnish each slice with fresh raspberries and a dusting of powdered sugar for an elegant presentation.
- For extra smooth batter, ensure the white chocolate is cooled but still liquid before adding to the cream cheese mixture to prevent lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American