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White Chocolate Raspberry Cheesecake

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A creamy and decadent cheesecake that combines the rich flavors of white chocolate with the tartness of fresh raspberries, all sitting upon a buttery graham cracker crust.

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 sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 8 ounces white chocolate, melted
  • 1 cup fresh raspberries
  • 1/4 cup raspberry sauce (optional)

Instructions

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan.
  3. Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
  4. Add the sugar and vanilla extract, mixing until fully incorporated.
  5. Incorporate the eggs one at a time, mixing after each addition until just blended.
  6. Stir in the melted white chocolate gently into the cream cheese batter.
  7. Fold in the fresh raspberries gently with a spatula.
  8. Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
  9. Bake in the preheated oven for 50-60 minutes until the center is set but still slightly jiggly.
  10. Cool the cheesecake at room temperature for an hour, then refrigerate for at least 4 hours or overnight.
  11. Serve chilled, optionally drizzled with raspberry sauce.

Notes

For best results, let the cheesecake chill overnight before serving. Store any leftovers in the refrigerator for up to 5 days.

Nutrition

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