This indulgent White Chocolate Raspberry Cheesecake features a creamy, rich filling made with white chocolate and a swirl of fresh raspberries. It’s a delightful dessert that combines the sweetness of white chocolate with the tartness of raspberries, all nestled in a buttery graham cracker crust.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 12 oz (340g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 8 oz (225g) white chocolate, chopped
- ½ cup heavy cream
- 1 cup fresh raspberries (plus extra for topping)
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
- Make the Filling:
- In a microwave-safe bowl, melt the chopped white chocolate with the heavy cream in 30-second intervals, stirring until smooth. Let cool slightly.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix.
- Add the eggs one at a time, mixing until just combined.
- Pour in the melted white chocolate mixture and blend until smooth.
- Add the Raspberries:
- Gently fold in the fresh raspberries, being careful not to crush them too much.
- Pour the cheesecake filling over the cooled crust, smoothing the top.
- Bake:
- Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and crack the door, letting the cheesecake cool in the oven for about an hour.
- Chill:
- Remove from the oven and refrigerate for at least 4 hours or overnight for best results.
- Serve:
- Once chilled, remove the cheesecake from the springform pan. Top with additional fresh raspberries before slicing and serving.
Enjoy your delicious White Chocolate Raspberry Cheesecake!