Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 12 ounces white chocolate, melted and cooled
- 1 cup heavy cream, whipped
For the raspberry sauce:
- 12 ounces fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions:
Prepare the crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 10-12 minutes, or until golden brown. Let cool completely.
Make the filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in vanilla extract, then eggs one at a time, mixing well after each addition.
- Gently stir in melted white chocolate.
- Fold in whipped cream until combined.
- Pour filling over the cooled crust.
Bake the cheesecake:
- Place springform pan in a water bath. Pour hot water into a larger roasting pan, ensuring the water level reaches about halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the water bath for an additional hour.
- Remove from the water bath and let cool completely on a wire rack before refrigerating for at least 4 hours, or overnight.
Prepare the raspberry sauce:
- In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch.
- Bring to a boil over medium heat, then reduce heat and simmer for 5-10 minutes, or until thickened.
- Strain the sauce through a fine-mesh sieve to remove seeds. Let cool completely.
Serve:
- Once chilled, remove the cheesecake from the springform pan.
- Top with raspberry sauce and serve immediately.
Enjoy this decadent dessert!