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White Chocolate Raspberry Cheesecake

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A luscious cheesecake combining creamy white chocolate and fresh raspberries, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 8 ounces white chocolate, melted
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the prepared springform pan, creating a solid base for your cheesecake.
  3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  4. Add the sour cream and vanilla extract to the cream cheese mixture, mixing until everything is incorporated and velvety smooth.
  5. Beat in the eggs one at a time, ensuring that each egg is fully mixed in before adding the next.
  6. Add the melted white chocolate to the mixture and beat until fully combined.
  7. Gently fold in the fresh raspberries, being careful not to smash them.
  8. Pour the cheesecake mixture over the crust in the springform pan, smoothing the top with a spatula.
  9. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
  10. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
  11. Refrigerate for at least 4 hours (or overnight) before serving.

Notes

Serve with whipped cream or a raspberry coulis for an extra touch.

Nutrition

Find it online: https://www.thestationrecipes.com/white-chocolate-raspberry-cheesecake/

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