Raspberry White Chocolate Cheesecake

Prepare the pan: Heat the oven to 160°C / 325°F. Grease a 23 cm (9-inch) springform pan and line the bottom with parchment. Wrap the outside of the pan tightly with two layers of aluminum foil to prevent water from entering during the water bath.

Prepare the pan: Heat the oven to 160°C / 325°F. Grease a 23 cm (9-inch) springform pan and line the bottom with parchment. Wrap the outside of the pan tightly with two layers of aluminum foil to prevent water from entering during the water bath.

Melt the white chocolate: Melt the white chocolate gently in 20–30 second microwave bursts, stirring between each, or over a bain-marie. Stir until smooth and let cool until lukewarm but still fluid.

Make the filling: Beat the softened cream cheese and sugar on low to medium speed until smooth. Avoid incorporating too much air. Add the sour cream, vanilla, salt, and cornstarch and mix just until combined.

Add the chocolate: Pour the lukewarm melted white chocolate into the cream cheese mixture and mix on low speed until smooth and fully incorporated.

Add the eggs: Add the eggs one at a time, mixing on low just until each is incorporated. Scrape down the sides of the bowl as needed. Do not overmix.

Add the raspberries: Gently fold the 250 g raspberries into the filling. If using frozen raspberries, add them while still frozen to minimize breaking and excess liquid.

Prepare the water bath: Pour the cheesecake filling over the cooled crust and smooth the surface. Place the springform pan in a large roasting pan and carefully add hot water until it reaches about halfway up the sides of the springform pan.

Bake: Bake for 60–75 minutes, until the edges are set and the center still has a gentle wobble when the pan is lightly shaken.

Cool gradually: Turn off the oven, crack the door open, and leave the cheesecake inside for 45–60 minutes. Remove it from the water bath, carefully remove the foil, and cool completely to room temperature.

Chill: Refrigerate for at least 6 hours, preferably overnight.

Make the raspberry sauce: Combine 150 g raspberries, sugar, and lemon juice in a small saucepan. Simmer over medium-low heat for 5–8 minutes, stirring occasionally. Mix the cornstarch with 1 tbsp water to make a slurry, then stir it into the berries. Cook for another 30–60 seconds, until slightly thickened. Cool completely.

Serve: Remove the cheesecake from the springform pan and spread or drizzle the cooled raspberry sauce over the top. Garnish with additional fresh raspberries if desired. For clean slices, warm and wipe the knife between cuts.