The Star: White Chocolate Cheesecake Filling
Cream Cheese (32 oz or 4 packages): The foundation of any great cheesecake. Make sure it’s at room temperature before you begin—this ensures a smooth, lump-free filling. Cold cream cheese will create a lumpy batter no matter how much you mix it.
White Chocolate (12 oz, high quality): This is where quality really matters. Choose a good white chocolate with cocoa butter as the first ingredient rather than cheaper alternatives made with vegetable oils. The better the chocolate, the more luxurious your cheesecake will taste.
Granulated Sugar (1 cup): Sweetens the filling to perfection while balancing the tanginess of the cream cheese.
Sour Cream (1 cup): Adds extra creaminess and a subtle tang that keeps the cheesecake from being too sweet.
Heavy Cream (1/2 cup): Creates an ultra-smooth, velvety texture in the filling.
Large Eggs (4): These bind everything together and give the cheesecake its structure. Add them one at a time and avoid overmixing once they’re incorporated.
Vanilla Extract (2 teaspoons): Pure vanilla extract adds depth and enhances the white chocolate flavor.
All-Purpose Flour (2 tablespoons): This helps stabilize the cheesecake and prevents cracking.
The Finishing Touch: Raspberry Components
Fresh Raspberries (2 cups, divided): Use the freshest berries you can find. You’ll use some in the filling and save some for topping and garnish.
Raspberry Preserves or Jam (1/2 cup): This creates beautiful swirls in the cheesecake and intensifies the raspberry flavor.
Powdered Sugar (for dusting): A light dusting adds a professional bakery finish.
White Chocolate Shavings: These make a gorgeous garnish and tie the flavors together visually.
Step-by-Step Instructions for Cheesecake Perfection
Preparing Your Kitchen and Pan
Before you begin, wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil. This creates a waterproof seal for the water bath, which is essential for achieving that perfectly smooth, crack-free surface. Preheat your oven to 325°F (163°C) and position a rack in the lower third of the oven.
Creating the Perfect Crust
Combine your graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Mix thoroughly until the mixture resembles wet sand and holds together when pressed. Pour this mixture into your prepared springform pan and press it firmly into the bottom and about an inch up the sides. Use the bottom of a measuring cup to create an even, compact crust.
Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling. This pre-baking step ensures your crust stays crisp and doesn’t become soggy from the filling.
Melting White Chocolate Like a Pro
Place your chopped white chocolate in a microwave-safe bowl. Heat it in 30-second intervals, stirring between each, until completely smooth. Be patient—white chocolate burns more easily than dark chocolate, so gentle heat is key. Alternatively, you can use a double boiler for more controlled melting. Let the melted chocolate cool slightly before adding it to your filling.
Mixing the Cheesecake Filling
In a large mixing bowl, beat the room temperature cream cheese on medium speed until completely smooth and creamy, about 3 minutes. Scrape down the sides of the bowl frequently. Add the sugar and beat until well combined and fluffy.
Mix in the sour cream and heavy cream until smooth. Pour in the melted white chocolate and vanilla extract, beating on low speed until fully incorporated. The mixture should be silky and uniform in color.
Add the flour and mix briefly, just until combined. Now add the eggs one at a time, beating on low speed after each addition just until the yellow disappears. Overmixing at this stage can incorporate too much air, which leads to cracks during baking.
Adding the Raspberry Swirl
Pour about two-thirds of the cheesecake batter into your prepared crust. Dollop spoonfuls of raspberry preserves over the batter, then use a knife or skewer to create elegant swirls by gently dragging it through the preserves in a figure-eight pattern. Don’t overmix—you want distinct ribbons of raspberry visible in the finished cheesecake.
Scatter about one cup of fresh raspberries over this layer, pressing them gently into the batter. Pour the remaining cheesecake batter over the top, smoothing it gently. Add a few more dollops of raspberry preserves on top and create additional swirls.
The Water Bath Method
Place your filled springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath serves two crucial purposes: it provides gentle, even heat that prevents the edges from overcooking before the center is done, and it adds moisture to the oven environment, which helps prevent cracking.
Baking and Cooling: The Keys to Success
Baking Time and Temperature
Bake your cheesecake at 325°F for approximately 70-85 minutes. The exact time will depend on your oven, so watch for visual cues rather than relying solely on the timer. The cheesecake is done when the edges are set and slightly puffed, but the center still jiggles slightly when you gently shake the pan—about a 2-3 inch diameter circle in the very center should wobble like jello.
The center will look slightly underdone, but that’s exactly what you want. It will continue cooking as it cools, and this technique ensures you don’t end up with an overcooked, dense cheesecake.
The Gradual Cooling Process
When the baking time is up, turn off the oven and crack the door open about 4 inches. Let the cheesecake cool in the oven for one hour. This gradual temperature change prevents the sudden shock that causes cracks.
After an hour, remove the cheesecake from the oven and the water bath. Run a thin knife around the edge of the pan to loosen the cheesecake—this prevents it from pulling away and cracking as it cools further. Let it cool completely on a wire rack, which will take about 2 hours.
