Instructions
1. Preheat the Oven
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure the cheesecake releases easily.
2. Make the Crust
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the springform pan to create an even crust. Set aside.
3. Prepare the Cheesecake Batter
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the vanilla extract and mix until fully combined.
Beat in the eggs, one at a time, making sure each is well incorporated before adding the next.
Blend in the sour cream and heavy cream until the batter is silky smooth.
Gently fold in the melted white chocolate, making sure it’s fully mixed in without overbeating.
4. Bake the Cheesecake
Pour the cheesecake batter over the prepared crust.
Bake for 55–60 minutes, or until the center is just set and the top looks slightly dry.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This helps prevent cracking.
5. Chill and Set
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight, to allow it to set fully.
6. Add the Raspberry Topping
Right before serving, arrange the fresh raspberries on top of the cheesecake.
Warm the raspberry jam in the microwave for a few seconds until it becomes spreadable, then gently brush it over the raspberries to create a glossy finish.
Serving Suggestions
Slice and serve chilled for the most luscious texture. This cheesecake pairs wonderfully with a glass of rosé, champagne, or a hot cup of coffee. Its velvety texture, bright berry flavor, and rich chocolate base make every bite a moment to savor.
