Ingredients List
Crust:
- 1 1/2 cups finely crushed shortbread cookies (or graham crackers for a crunchier texture)
- 1/4 cup brown sugar
- ½ cup butter.
Filling:
- 32 oz of rich, full-fat cream cheese, softened to room temperature for a velvety smooth texture
- 1 cup superfine sugar
- 1 tsp vanilla—go with bean paste for a deep, rich aroma or extract for a light, sweet note
- 4 large eggs
- ½ cup sour cream
- 8 ounces of luxurious white chocolate, gently melted and allowed to cool until silky-smooth
Raspberry Swirl:
Optional enhancements:
- Infuse the raspberry puree with a few drops of rose water for an exotic twist.
Step-by-Step Instructions
Step 1: Crust Creation
Preheat oven to 325°F (160°C). Mix cookie crumbs, brown sugar, and melted butter until combined. Firmly press into a 9-inch springform pan. Bake for 10 minutes, then cool completely.
Step 2: Raspberry Swirl Prep
Simmer raspberries, honey, and lemon zest in a saucepan over medium heat for 5 minutes. Mash and strain to remove seeds, leaving a smooth, vibrant puree.
Step 3: Filling Fusion
Using a spacious mixing bowl, whip the softened cream cheese until it becomes irresistibly smooth and creamy, ensuring a flawless base for your filling. Add sugar and vanilla paste, mixing until fully blended. Incorporate eggs one at a time. Fold in sour cream and white chocolate until creamy and uniform.
Step 4: Layer and Swirl
Pour filling over the crust. Dot the top with raspberry puree and use a skewer to create elegant swirls.
Step 5: Bake to Perfection
Place the springform pan in a water bath and bake for about an hour, until set with a slight jiggle in the center. Power off the oven and let the cheesecake cool inside with the door ajar for an hour—this gentle pause helps it settle smoothly without cracking. Place in the fridge for 6 hours or longer for the best texture.
