Ingredients:

  • 1.5 cups Chocolate wafer crumbs
  • 2 tbsp Coconut sugar
  • 5 tbsp Unsalted butter, melted
  • 1 pinch sea salt
  • 6 oz Fresh raspberries
  • 1 tbsp Maple syrup
  • 1 tsp Lemon juice
  • 0.5 tsp Cornstarch
  • 16 oz Full-fat cream cheese, room temperature
  • 8 oz Full-fat Greek yogurt, room temperature
  • 0.5 cup Cane sugar
  • 6 oz Ghirardelli white chocolate baking chips, melted and slightly cooled
  • 3 Large eggs, room temperature
  • 1 tsp Pure vanilla bean paste
  • 0.5 tsp Almond extract

Instructions:

  1. Preheat your oven to 325°F (160°C). Combine chocolate wafer crumbs, melted butter, coconut sugar, and salt in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set, then remove and let cool completely. Lower the oven temperature to 300°F (150°C).
  2. In a small saucepan, simmer the fresh raspberries, maple syrup, and lemon juice over medium heat for 5-7 minutes. Once softened, whisk in the cornstarch and cook for another minute. Strain the mixture through a fine-mesh sieve to remove seeds, then set the smooth coulis aside to cool.
  3. In a large mixing bowl, beat the cream cheese, Greek yogurt, and cane sugar until smooth and aerated. Gradually pour in the melted and cooled Ghirardelli white chocolate while continuing to mix at low speed.
  4. Add the eggs one at a time, mixing just until combined to avoid over-incorporating air. Stir in the vanilla bean paste and almond extract by hand using a rubber spatula.
  5. Pour the filling over the prepared crust. Drop small spoonfuls of the raspberry coulis onto the top of the batter and use a toothpick or skewer to create a marbleized swirl pattern.
  6. Place the springform pan on a large baking sheet. Bake at 325°F (160°C) for 55-60 minutes, or until the edges are set but the center remains slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  7. Refrigerate the cheesecake for at least 6 hours (preferably overnight) to allow the cocoa butter and proteins to fully set before slicing.