White Chocolate Raspberry Cheesecake 

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Water bath: Place the springform pan in a roasting tray. Fill the tray with hot water until it reaches halfway up the sides of the pan.
Initial bake: Bake at 350°F for 10 minutes.
Reduce heat: Lower the oven temperature to 300°F (without opening the door) and bake for another 60-70 minutes, until the edges are set but the center still jiggles slightly.
Cool gradually: Turn the oven off, crack the door open slightly (2-3 inches), and let the cheesecake cool inside for 60 minutes. Then transfer to a wire rack to cool completely.
Chill: Cover the cheesecake and refrigerate for 6-8 hours or overnight.
6️⃣ Finish and Serve:
Top the cheesecake: Before serving, remove the cheesecake from the springform pan. Garnish with the remaining raspberry sauce, fresh raspberries, whipped cream, and white chocolate curls if desired.
Enjoy! Let the cheesecake sit at room temperature for 15 minutes before slicing.

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