Equipment Needed
- 9-inch springform pan (essential for clean slices!)
- Food processor or zip-top bag and rolling pin (for the crust)
- Medium saucepan
- Fine mesh sieve
- Two mixing bowls (one large, one medium)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
First, let’s build our foundation. I combine the graham cracker crumbs and sugar right in the springform pan for one less bowl to wash, then pour the melted butter over top. The key here is to mix it until it resembles wet sand, then press it firmly and evenly into the bottom of the pan. I mean really press it down with the bottom of a cup—this prevents a crumbly crust disaster later. I pop this into the freezer to set solid while I work on the rest. It’s a small step I used to skip, but that 20-minute chill makes all the difference for a perfect slice.
While the crust chills, I make the raspberry swirl. In a small saucepan, I gently cook the fresh raspberries, two tablespoons of sugar, and lemon juice over medium heat. I let them break down into a jammy sauce, which fills my kitchen with the most incredible fruity scent. Then, and this is my secret for a sleek swirl, I press this mixture through a fine mesh sieve to remove the seeds. It feels like a bit of extra work, but seedless puree ribbons through the cheesecake so beautifully. I let this cool completely; a warm sauce will melt our delicate filling.
Now, for the star: the white chocolate filling. In my large bowl, I beat the softened cream cheese until it’s completely smooth and lump-free—this can take a full two minutes. Lumps now mean lumps forever, so I’m patient here. I then beat in the sifted powdered sugar and vanilla. Next, I slowly drizzle in the melted, but slightly cooled, white chocolate while the mixer is on low. I learned the hard way that if the chocolate is too hot, it can seize the cream cheese. Once that’s incorporated, in a separate bowl, I whip the heavy cream to stiff, billowy peaks. I gently fold the whipped cream into the cheese mixture in three additions. The first time, I dumped it all in at once and deflated it; folding is the gentle key to a cloud-like texture.
Finally, the assembly! I pull the rock-solid crust from the freezer. I spoon about two-thirds of the luscious white chocolate filling onto the crust and smooth it. Then, I dollop the cooled raspberry puree all over the top and gently swirl it with a knife or skewer. I add the remaining filling, smooth the top, and add a few more artistic swirls. This is where I cover it tightly with plastic wrap and walk away. The hardest part is the wait—it needs a full 6 hours, but ideally overnight, in the fridge to set completely. I promise, the anticipation is worth it.(See the next page below to continue…)