Preheat oven to 325°F.
Add raspberries and sugar to a small saucepan and place over medium heat. Stir together and let begin to heat up.
340 g Frozen or fresh raspberries | 38 g Granulated sugar
As the raspberries begin to break down, stir the mixture until it is jammy and thin. This should take about 10 minutes.
Add your cornstarch and water into a small cup and mix into a slurry.
½ tbsp Cornstarch | ½ tbsp Water
Put a fine mesh strainer over a bowl and pour your saucepan into the strainer.
Push the mixture through until you have all the liquid, and the pulp and seeds remain. Don't forget to scrape the bottom of the strainer for the coulis that will hang out there.
Discard the pulp, and add your cornstarch slurry to the coulis. Let your coulis cool on the counter.
Take about 12 graham crackers and pulse in food processor until fine crumb.
175 g Chocolate graham crackers | 5 tbsp Salted butter
Dump the crumbs into a bowl, then add your black cocoa, mixing them together.
6 g Black cocoa powder
Add 5 tbsp of melted butter, and mix until you have a sandy mix. Dump into an 8 inch springform pan, and press into an even layer.
Bake at 325°F for about 12 minutes. Remove from oven and allow to cool.
In a small-medium bowl, break up one of your white chocolate bars. Pour your hot heavy cream over the chocolate and let it sit for 1-2 minutes without touching.
125 g White chocolate | 80 g Heavy whipping cream
After the 2 minutes, stir your mixture until it becomes smooth. Set aside.
In the bowl of your stand mixer with paddle attached or a large bowl and hand mixer, add cream cheese and sugar and mix until smooth, about 2-3 minutes. Stopping once halfway through to scrape the bottom of bowl and paddle to ensure cream cheese is fully incorporated.
680 g Cream cheese | 200 g Sugar
Add your eggs to the batter one at a time and mix on low for about 1 minute, letting each be fully incorporated before adding the next.
3 large Eggs
Add your white chocolate ganache and vanilla and mix on low for about 30 seconds.
½ tsp Vanilla
Pour half of your batter into cooled crust. Spoon some of the raspberry coulis into the batter and swirl. Add the rest of the cheesecake batter, and spoon more of the coulis on top and swirl again. How much coulis you use is up to you, but if you do not use it all, it can make a great drizzle on top as well.
Optional: Prepare Water BathIf baking with a water bath, prepare your pans. I like to put my 8 inch pan inside a 9 inch cake pan, and both of those inside a large casserole dish or roasting pan. This ensures no leaking! However, you can also wrap your pan with tin foil, or use a oven roasting bag around the sides (not covering the top) of your cheesecake pan. Fill the dish for the water bath with about 1 inch of water. Bake for 50-60 minutes. The center should still jiggle but edge should be set. Check around 50 minutes. Turn oven off, leaving door slightly ajar (I stick a wooden spoon in the crack) and let cool in oven for at least 1 hour inside the oven.
Cheesecake should be refrigerated overnight (do not cover with plastic wrap or aluminum foil) or at least 8 hours to completely set.
Store your cheesecake in the refrigerator for up to 3-5 days. Enjoy!
