This decadent cheesecake combines the creamy richness of white chocolate with the tart sweetness of raspberries. The graham cracker crust provides a satisfying crunch, while the raspberry topping adds a burst of fruity flavor.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 12 ounces white chocolate chips
- 3 large eggs
- 1 cup sour cream
For the raspberry topping:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions:
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. 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 add the granulated sugar, beating until well combined. Beat in the vanilla extract.
- Melt the white chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each interval, until smooth. Let cool slightly before adding to the cream cheese mixture.
- Combine the eggs and sour cream: In a separate bowl, beat the eggs and sour cream together. Gradually add the egg mixture to the cream cheese mixture, beating until well combined.
- Pour the filling: Pour the filling into the prepared crust. Place the springform pan in a larger baking pan. Pour hot water into the larger pan to create a water bath, reaching about halfway up the sides of the springform pan.
- Bake the cheesecake: Bake for 1 hour, or until the cheesecake is set around the edges but slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
- Make the raspberry topping: In a small bowl, mash the raspberries with a fork. Stir in the sugar and lemon juice.
- Serve: Once the cheesecake is completely cooled, remove it from the water bath and refrigerate for at least 4 hours, or overnight. Top with the raspberry topping before serving.