Raspberry White Chocolate Cheesecake
A rich and creamy cheesecake enveloped in white chocolate, complemented by the bright tartness of fresh raspberries, all atop a crunchy graham cracker crust.
Servings: 12 servings
Calories: 400kcal
Ingredients
For the Crust
- 2 cups graham cracker crumbs Provides a sweet, crisp texture.
- 1/4 cup granulated sugar Enhances the sweetness of the crust.
- 1/2 cup unsalted butter, melted Adds richness and helps bind the crust.
For the Cheesecake
- 24 oz cream cheese, softened Brings velvety richness.
- 1 cup granulated sugar Sweetens the filling.
- 1 cup sour cream Contributes subtle tang.
- 1 teaspoon vanilla extract Infuses warmth and depth.
- 3 large eggs Helps to keep cheesecake airy.
- 1 cup white chocolate chips, melted Adds luxurious sweetness.
- 1 cup fresh raspberries Bright flavor bursts.
- 1/2 cup raspberry jam Used as a glossy topping.
- to taste fresh raspberries and white chocolate shavings For decoration.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until coated and press into the bottom of the pan. Bake for 10 minutes and let cool.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, then sour cream, mixing well. Stir in vanilla extract.
- Add eggs one at a time, mixing thoroughly after each addition. Fold in melted white chocolate gently.
Fold in Raspberries
- Gently incorporate fresh raspberries into the cheesecake batter without squishing.
- Pour the batter over the cooled crust and spread evenly.
Bake
- Bake the cheesecake for 60-70 minutes until the edges are firm and the center jiggles slightly.
- Turn off the oven and let it cool inside for 1 hour to prevent cracking.
Refrigerate
- Transfer the cheesecake to the refrigerator for at least 4 hours or overnight to set.
Prepare for Serving
- In a small saucepan, heat raspberry jam until smooth, then spread over the top of the chilled cheesecake.
Garnish
- Decorate with fresh raspberries and white chocolate shavings before serving.
Notes
Use room temperature ingredients for a smooth batter. Allow cooling slowly to prevent cracks. This cheesecake can be made ahead of time and stored in the refrigerator for up to 5 days.