Ingredients
Scale
- Graham crackers crumbs 1 1/2 cups
- Unsalted butter, melted 1/2 cup
- Cream cheese, softened 32 oz
- Granulated sugar 1 1/4 cups
- Sour cream 1 cup
- Large eggs 4
- White chocolate, melted 6 oz
- 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 into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Step 2: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Blend in sour cream. Beat in eggs one at a time, then stir in melted white chocolate.
- Step 3: Pour half of the cheesecake batter into the prepared crust. Drop spoonfuls of raspberry jam over the batter. Pour the remaining cheesecake batter over the jam.
- Step 4: Swirl the raspberry jam into the batter using a knife or skewer. Be careful not to over-mix.
- Step 5: Bake for 55-65 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Step 6: Remove from oven and let cool completely before refrigerating for at least 4 hours, or preferably overnight. Release from springform pan and serve.
Notes
- Store leftover cheesecake tightly wrapped in the refrigerator for up to 5 days to maintain its creamy texture.
- While not typically reheated, a gentle warm-up will heighten the white chocolate flavour; try slicing a piece and letting it sit at room temperature for 15-20 minutes before serving.
- Garnish each slice with fresh raspberries and a dusting of powdered sugar for an extra touch of elegance.
- For a cleaner raspberry swirl, slightly warm the jam before dolloping and use a gentle hand to avoid muddying the cheesecake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American