# What You'll Need:
→ Crust Components
01 - 1½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
→ Raspberry Swirl
04 - 1 cup fresh or frozen raspberries
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon fresh lemon juice
→ Cheesecake Filling
07 - 12 ounces white chocolate, chopped
08 - 24 ounces cream cheese, softened to room temperature
09 - 1 cup granulated sugar
10 - 3 large eggs, room temperature
11 - 1 teaspoon pure vanilla extract
12 - 1 cup full-fat sour cream
13 - ¼ cup heavy whipping cream
→ Garnish
14 - Reserved raspberry sauce or fresh raspberries for topping
# Step-by-Step:
01 - Position oven rack to center position and preheat to 325°F. Lightly grease a 9-inch springform pan with butter or cooking spray. Cut parchment paper to fit the bottom of the pan and place it inside.
02 - Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a medium bowl until mixture resembles wet sand. Transfer to prepared springform pan and press firmly and evenly into the bottom using the back of a measuring cup or flat-bottomed glass.
03 - Bake crust for 8 minutes until slightly golden and fragrant. Remove from oven and set aside to cool while preparing filling. Leave oven on at 325°F.
04 - Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan over medium heat. Cook for 5–7 minutes, stirring frequently and mashing berries with a spoon, until mixture thickens and reduces slightly. Remove from heat and strain through fine-mesh sieve if seedless sauce is preferred. Cool completely.
05 - Place chopped white chocolate in a heatproof bowl set over a saucepan of barely simmering water, ensuring bowl doesn't touch water. Stir frequently until completely melted and smooth. Alternatively, microwave in 20-second intervals, stirring between each. Set aside to cool slightly.
06 - In a large bowl or stand mixer fitted with paddle attachment, beat softened cream cheese and 1 cup sugar on medium-low speed until completely smooth and creamy, scraping bowl sides as needed, about 2–3 minutes.
07 - Add eggs one at a time, mixing on low speed just until each is incorporated. Add vanilla extract, sour cream, and heavy cream, mixing until smooth and well combined. Avoid overmixing to prevent excess air bubbles.
08 - Fold melted white chocolate into cheesecake batter using a silicone spatula with gentle strokes until evenly incorporated.
09 - Spread half the cheesecake batter evenly over cooled crust. Dollop spoonfuls of half the raspberry sauce over batter. Use a butter knife or skewer to create gentle swirls, being careful not to cut into crust. Top with remaining batter and remaining raspberry sauce, swirling again for marble effect.
10 - Wrap bottom and sides of springform pan securely with two layers of heavy-duty aluminum foil, ensuring no gaps for water to seep in. Place wrapped pan inside a large roasting pan or deep baking dish.
11 - Carefully pour boiling water into roasting pan until it reaches halfway up the sides of springform pan. Bake for 60–70 minutes until edges are set and puffy, and center jiggles slightly like gelatin when pan is gently shaken.
12 - Turn off oven and prop door open slightly with a wooden spoon. Leave cheesecake inside for 1 hour to cool gradually and prevent cracking. Remove from water bath, remove foil, and run a thin knife around edge to loosen from pan sides. Cool completely at room temperature for 1 hour.
13 - Refrigerate cheesecake for minimum 4 hours, ideally overnight, until completely firm and set through center. Cover loosely with foil once fully cooled.
14 - Release springform ring carefully. Run hot knife around edge if needed. Transfer cheesecake to serving plate or platter. Top with fresh raspberries and drizzle with any remaining raspberry sauce. For clean slices, wipe knife with hot damp cloth between each cut.
