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Raspberry White Chocolate Cheesecake

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A rich and creamy cheesecake with white chocolate and tangy raspberries, perfect for any festive occasion.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 2 cups cream cheese, softened
  • 1 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate, melted
  • 1 cup raspberries (fresh or frozen)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Combine the graham cracker crumbs and melted butter in a mixing bowl.
  3. Press this mixture firmly into the bottom of a springform pan.
  4. Beat the cream cheese and sugar until smooth.
  5. Add the sour cream, eggs, and vanilla extract to the cream cheese mixture.
  6. Slowly combine the melted white chocolate into the cream cheese mixture.
  7. Gently fold in the raspberries.
  8. Pour the cheesecake mixture over the crust in the springform pan.
  9. Bake for 55-65 minutes or until the center is set.
  10. Allow the cheesecake to cool at room temperature and refrigerate for at least 4 hours before serving.
  11. Optionally garnish with fresh raspberries and white chocolate shavings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze slices for up to 3 months.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/raspberry-white-chocolate-cheesecake/

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