White Chocolate Raspberry Cheesecake
A rich and creamy cheesecake featuring the delightful combination of white chocolate and fresh raspberries, perfect for any special occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs (or vanilla wafer crumbs)
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the filling
- 16 oz cream cheese, softened Make sure it's at room temperature for easy mixing.
- 1 cup white chocolate chips, melted
- 0.5 cups granulated sugar
- 3 large eggs Add one at a time.
- 1 tsp vanilla extract
- 1 cup fresh raspberries Be gentle when folding them into the batter.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust.
Making the Filling
- In another bowl, beat the cream cheese until smooth.
- Add the melted white chocolate and sugar, mixing well.
- Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract until smooth.
- Gently fold in the fresh raspberries.
Baking
- Pour the batter over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set. The edges should be firm with a slight jiggle in the center.
Cooling and Serving
- Let the cheesecake cool, then refrigerate for at least 4 hours before serving.
- Serve chilled, optionally garnished with additional fresh raspberries or a drizzle of melted white chocolate.
Notes
Cover the cheesecake tightly with plastic wrap or aluminum foil when storing. Can last about a week in the refrigerator; freeze if longer storage is needed.