White Chocolate Raspberry Cheesecake
Experience the heavenly blend of creamy white chocolate and tangy raspberries in this luscious cheesecake, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 260 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup white chocolate chips, melted
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 325°F (165°C).
- In a medium bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Beat together the softened cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the melted white chocolate until completely combined.
- Gently fold in the fresh raspberries.
- Pour the cheesecake mixture over the crust in the springform pan and smooth the top.
- Bake for 55-60 minutes until the center is set and the edges are lightly golden.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
Make sure your cream cheese is at room temperature for easier mixing. If the cheesecake cracks while baking, cover it with raspberry sauce or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg