White Chocolate Raspberry CheesecakeRich

White Chocolate Raspberry CheesecakeRich, creamy white chocolate cheesecake swirled with vibrant raspberry sauce — bakery-quality at home!Yields: 12 slicesPrep time: 25 minutesBake time: 55–65 minutesChill time: 4+ hours (overnight best)🛒 IngredientsCrust:2 cups graham cracker crumbs½ cup unsalted butter, melted2 tablespoons sugarRaspberry Swirl:1½ cups fresh or frozen raspberries2 tablespoons sugar1 teaspoon lemon juice1 teaspoon cornstarch + 1 tablespoon water (optional, for thicker sauce)Cheesecake Filling:3 (8 oz) packages cream cheese, softened¾ cup granulated sugar3 large eggs1 teaspoon vanilla extract1 cup white chocolate, melted and slightly cooled½ cup heavy cream👩‍🍳 Instructions1️⃣ Prepare the crust:Preheat oven to 325°F (160°C).Mix graham crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan.Bake 8–10 minutes. Cool while preparing filling.2️⃣ Make raspberry sauce:In a small saucepan, combine raspberries, sugar, and lemon juice.Cook over medium heat until berries break down (5–7 minutes).Optional: Stir in cornstarch slurry and simmer until slightly thickened.Strain to remove seeds if desired. Let cool.3️⃣ Make the filling:Beat cream cheese until smooth.Add sugar and mix well.Beat in eggs one at a time.Add vanilla, melted white chocolate, and heavy cream. Mix until smooth (do not overmix).4️⃣ Assemble:Pour cheesecake batter over crust.Drop spoonfuls of raspberry sauce on top.Use a knife or skewer to gently swirl.5️⃣ Bake:Place springform pan on a baking sheet.Bake 55–65 minutes, until edges are set but center slightly jiggles.Turn oven off, crack door slightly, and let cheesecake cool inside for 1 hour.6️⃣ Chill:Refrigerate at least 4 hours (overnight is best for clean slices).