Ingredients
Equipment
Method
Preparation
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line it with parchment paper.
- In a microwave-safe bowl, combine 1 cup of white chocolate chips and 2 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring until smooth.
- Beat 8 ounces of softened cream cheese until creamy. Gradually add ½ cup of granulated sugar and mix until combined and smooth.
- Carefully blend the cooled melted white chocolate mixture into the creamed cream cheese until silky and uniform.
- Incorporate 3 large eggs one at a time, mixing well after each addition.
- Add 1 teaspoon of vanilla extract and 8 ounces of sour cream, mixing just until combined.
- Pour the cheesecake batter into the prepared pan and drizzle ¼ cup of raspberry puree on top, swirling gently.
- Bake for 55-60 minutes until edges are set and center is slightly jiggly.
- Turn off the oven, leave the cake inside with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours.
- Remove from the springform pan, drizzle with ¼ cup of raspberry jam, and garnish with fresh raspberries before serving.
Nutrition
Notes
Ensure all ingredients are at room temperature to avoid lumps. Consider using a water bath during baking to reduce the risk of cracks.