Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup white chocolate chips, melted and cooled
- 1 cup fresh or frozen raspberries
For the Topping:
- ¼ cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh raspberries, for garnish
Instructions:
Make the Crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool completely.
Make the Filling:
- In a large bowl, beat cream cheese until smooth.
- Gradually beat in sugar until light and fluffy.
- Beat in vanilla extract.
- Add eggs one at a time, beating well after each addition.
- Stir in melted white chocolate chips.
- Gently fold in raspberries.
- Pour filling over the cooled crust.
Bake:
- Bake for 50-60 minutes, or until the center is set.
- Let cool completely before refrigerating for at least 4 hours.
Make the Topping:
- In a small bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Pipe or spread the whipped cream over the cooled cheesecake.
- Garnish with fresh raspberries.
Tips:
- For a richer flavor, use white chocolate chips with a higher cocoa butter content.
- To prevent the cheesecake from cracking, avoid overbaking.
- For a more intense raspberry flavor, use fresh raspberries and strain the mixture before adding it to the filling.
Enjoy this decadent dessert with a cup of coffee or tea!