Ingredients
For the crust:
- 1 cup graham cracker crumbs
- ¼ cup melted butter
For the cheesecake filling:
- 24 ounces cream cheese, softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup white chocolate chips
- ½ cup seedless raspberry jam
Instructions
Prepare the crust:
- Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan.
- Bake the crust for 10 minutes. Let it cool completely before adding the filling.
Make the cheesecake filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Beat in the vanilla extract until well combined. Add the eggs one at a time, beating well after each addition.
Incorporate the white chocolate:
- In a separate bowl, melt the white chocolate chips using a double boiler or microwave method (in short bursts, stirring frequently to prevent burning).
- Let the melted chocolate cool slightly. Once cool, gently fold the melted white chocolate chips into the cream cheese mixture until just combined.
Assemble the cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Spread the raspberry jam evenly over the top of the cheesecake filling.
- You can swirl the jam into the cheesecake batter for a marbled effect, or create a distinct raspberry layer.
Bake the cheesecake:
- Bake the cheesecake for 60-70 minutes, or until the center is slightly set but still has a slight jiggle. The edges will be golden brown.
Cool and refrigerate:
- Turn off the oven and let the cheesecake cool completely inside with the door slightly ajar for about an hour.
- Then, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, before serving.
Tips:
- For a smoother cheesecake, use a food processor to grind the graham crackers into finer crumbs for the crust.
- Let the cream cheese soften at room temperature for at least 30 minutes before using. This will ensure a creamier texture in your cheesecake.
- Don’t overmix the batter once you add the eggs. Overmixing can lead to a tough cheesecake.
- Running a knife along the rim of the pan after baking can help prevent cracks on the top of the cheesecake as it cools.
- To remove the cheesecake from the springform pan, run a warm knife along the rim to loosen the cheesecake from the pan.
