Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 8 ounces white chocolate, melted and cooled
- 1 cup fresh raspberries, divided
For the topping:
- 1/2 cup fresh raspberries
Instructions:
Make the crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until combined.
- Press the 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 the cream cheese until smooth. Gradually beat in the sugar until light and fluffy.
- Beat in the vanilla extract, then add the eggs one at a time, beating well after each addition.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream and melted white chocolate into the cream cheese mixture.
- Fold in 1/2 cup of the fresh raspberries.
- Pour the filling over the cooled crust.
Bake the cheesecake:
- Place the springform pan in a water bath. To do this, place the pan in a larger baking pan and carefully pour hot water into the larger pan until it 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 30 minutes.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once completely cooled, refrigerate overnight.
Serve:
- Before serving, top with the remaining 1/2 cup of fresh raspberries.
Enjoy your delicious White Chocolate Raspberry Cheesecake!