Description
A heavenly cheesecake that combines cream cheese, white chocolate, and fresh raspberries for a rich and beautiful dessert.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons melted butter
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 12 ounces white chocolate
- 24 ounces cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 0.25 cup heavy cream
- Extra raspberry sauce or fresh berries (for garnish)
Instructions
- Preheat the oven to 325°F (163°C).
- Combine graham cracker crumbs, 0.25 cups of granulated sugar, and melted butter in a medium bowl. Press into a 9-inch springform pan.
- Bake the crust for about 10 minutes and let it cool.
- Mix raspberries, 2 tablespoons of sugar, and lemon juice in a small bowl. Mash into a chunky sauce.
- Melt white chocolate in a microwave-safe bowl.
- Beat cream cheese with 1 cup of sugar until creamy. Add eggs, vanilla, and sour cream. Stir in the cooled white chocolate.
- Pour half of the cream cheese mixture over the crust, spoon raspberry mixture on top, swirl it in, and pour remaining cream cheese mixture over.
- Bake for 55-60 minutes until edges are set.
- Cool in oven for 1 hour, then refrigerate for at least 4 hours.
- Whip the heavy cream and spread over cheesecake. Garnish with raspberry sauce or berries before serving.
Notes
Make sure all dairy ingredients are at room temperature for a smoother filling. Consider using a water bath to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg