Instructions
Combine raspberries, 3/4 cup sugar, lemon juice, and 1 teaspoon vanilla extract in a small saucepan. Cook over medium heat, covered, for 10 minutes, then mash the berries. Continue to cook uncovered on medium-low heat for another 10 minutes. Stir in the cornstarch and water mixture, continuing to stir until thickened, about 2 minutes. Strain if desired. Set aside to cool.
Grease a 9-inch springform pan. Wrap the outside of the pan tightly with aluminum foil to prevent leaks. Preheat oven to 325°F (163°C).
In a bowl, combine graham cracker crumbs, dark brown sugar, melted butter, and 1 teaspoon vanilla extract. Mix thoroughly, then press the mixture evenly on the bottom and halfway up the sides of the prepared pan. Layer the white chocolate pieces evenly on top of the crust.
In a large bowl, beat cream cheese and 1/2 cup sugar on medium-high speed until smooth, about 2 minutes. Add vanilla extract and yogurt, mixing until combined. Add eggs one at a time, beating after each addition. Mix in cornstarch, then gradually add heavy whipping cream on medium-low speed until fully incorporated. Scrape bowl sides and mix again.
Pour the cream cheese batter over the crust. Smooth the top. Slowly pour the prepared raspberry swirl over the filling and gently swirl with a toothpick or knife; do not mix completely.
Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake for 70–75 minutes, until the edges are set but the center is slightly jiggly.
Turn off oven and open the oven door halfway; let cheesecake sit in the oven for 10 minutes. Transfer pan to a towel on the counter, remove foil, and allow cheesecake to cool at room temperature for 1 hour.
Cover the cheesecake pan with plastic wrap and refrigerate for at least 6 hours or overnight to set completely.
Before serving, melt 4 ounces white chocolate and drizzle over the top or individual slices.
Instructions
Combine raspberries, 3/4 cup sugar, lemon juice, and 1 teaspoon vanilla extract in a small saucepan. Cook over medium heat, covered, for 10 minutes, then mash the berries. Continue to cook uncovered on medium-low heat for another 10 minutes. Stir in the cornstarch and water mixture, continuing to stir until thickened, about 2 minutes. Strain if desired. Set aside to cool.
Grease a 9-inch springform pan. Wrap the outside of the pan tightly with aluminum foil to prevent leaks. Preheat oven to 325°F (163°C).
In a bowl, combine graham cracker crumbs, dark brown sugar, melted butter, and 1 teaspoon vanilla extract. Mix thoroughly, then press the mixture evenly on the bottom and halfway up the sides of the prepared pan. Layer the white chocolate pieces evenly on top of the crust.
In a large bowl, beat cream cheese and 1/2 cup sugar on medium-high speed until smooth, about 2 minutes. Add vanilla extract and yogurt, mixing until combined. Add eggs one at a time, beating after each addition. Mix in cornstarch, then gradually add heavy whipping cream on medium-low speed until fully incorporated. Scrape bowl sides and mix again.
Pour the cream cheese batter over the crust. Smooth the top. Slowly pour the prepared raspberry swirl over the filling and gently swirl with a toothpick or knife; do not mix completely.
Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake for 70–75 minutes, until the edges are set but the center is slightly jiggly.
Turn off oven and open the oven door halfway; let cheesecake sit in the oven for 10 minutes. Transfer pan to a towel on the counter, remove foil, and allow cheesecake to cool at room temperature for 1 hour.
Cover the cheesecake pan with plastic wrap and refrigerate for at least 6 hours or overnight to set completely.
Before serving, melt 4 ounces white chocolate and drizzle over the top or individual slices.
