Ultimate White Chocolate Cheesecake with Raspberry Swirl

Instructions:

1. Mix 1.5 cups graham cracker crumbs, 3 tbsp sugar, 0.5 tsp cinnamon, and 6 tbsp melted butter. Press firmly into the bottom of your springform pan and bake at 350°F (180°C) for 10 minutes until fragrant and slightly darkened.
2. Simmer 6 oz raspberries, 2 tbsp sugar, and 1 tsp lemon juice in a small saucepan for 5 minutes. Add the cornstarch slurry and cook for 1 minute until thickened and glossy.
3. Press the warm berry mixture through a fine mesh strainer to remove seeds. Note: This ensures the swirl is silky and does not interrupt the creamy texture of the cake.
4. Beat 32 oz room temperature cream cheese and 1 cup sugar on medium speed until no lumps remain. Note: Scraping the bowl frequently is the only way to ensure a uniform batter.
5. Gently fold in 10 oz melted and slightly cooled white chocolate, 1 tsp vanilla, and 0.5 tsp salt. Mix until the color is consistent and the batter looks like liquid velvet.
6. Add 4 large eggs one at a time on the lowest speed. Stop mixing the moment the yellow streaks disappear to prevent incorporating too much air.
7. Pour the filling over the crust, then drop spoonfuls of the raspberry coulis on top. Use a wooden skewer to swirl the berries into the batter until a beautiful marble pattern forms.
8. Wrap the pan in three layers of foil and place it in a roasting pan filled with 1 inch of hot water. Bake at 325°F (160°C) for 1 hour 15 mins until the edges are set but the center still wobbles.
9. Turn off the oven and crack the door slightly, leaving the cake inside for 1 hour. Note: This slow descent in temperature is your best defense against surface cracks.
10. Remove the cake from the water bath and refrigerate for at least 6 hours, or ideally overnight. Wait until the cake is fully cold before attempting to release the springform sides.