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White Chocolate Raspberry Cheesecake

Indulge in this decadent White Chocolate Raspberry Cheesecake that combines rich white chocolate and tart raspberries for a blissful dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Graham cracker crumbs for the base.
  • 0.5 cups unsalted butter, melted Melted butter to bind the crust.
  • 0.25 cups granulated sugar Sugar adds sweetness to the crust.
For the cheesecake filling
  • 16 oz cream cheese, softened Use room temperature cream cheese for smooth texture.
  • 1 cups white chocolate chips, melted Melted white chocolate adds richness.
  • 0.33 cups granulated sugar Additional sugar for filling.
  • 1 teaspoon vanilla extract Vanilla enhances flavor.
  • 2 large eggs Eggs help to set the cheesecake.
  • 1 cups fresh raspberries Fresh raspberries for tartness.

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well blended.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and allow to cool.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add in the melted white chocolate, sugar, and vanilla extract, and continue to mix until combined.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Gently fold in the fresh raspberries, being careful not to crush them.
Bake the Cheesecake
  1. Pour the cheesecake filling over the cooled crust in the springform pan.
  2. Bake for 50-60 minutes, or until the center is set but slightly jiggles when moved.
  3. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour.
Chill
  1. Once cooled, remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
Serve
  1. Before serving, consider garnishing with additional raspberries and whipped cream for a beautiful presentation.

Notes

Store leftovers in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months.