White Chocolate Raspberry Cheesecake
A silky-smooth cheesecake infused with white chocolate and bursting with fresh raspberries, perfect for special occasions.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 270 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup white chocolate, melted
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 1/4 cup raspberry sauce (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- Create the crust by mixing graham cracker crumbs, sugar, and melted butter in a bowl.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese until smooth and creamy.
- Add the melted white chocolate, sugar, and vanilla extract, mixing until well combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Fold in the fresh raspberries gently.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for about 50-60 minutes or until the center is set but slightly jiggly.
- Cool the cheesecake before refrigerating for at least 4 hours or overnight.
- Drizzle with raspberry sauce if desired before serving.
Notes
Use room temperature cream cheese for a smooth texture. Store leftovers in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg