White Chocolate Raspberry Cheesecake
A delectable cheesecake combining creamy white chocolate and tart raspberries, perfect for any celebration.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 300 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz white chocolate, melted
- 1 cup fresh raspberries
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Mix well and press into the bottom of a 9-inch springform pan.
- Beat cream cheese until smooth, then add 1 cup sugar and mix until combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and melted white chocolate.
- Gently fold in fresh raspberries.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 55-60 minutes until the center is set with a slight jiggle.
- Turn off the oven and crack the door to cool for an hour.
- Refrigerate for at least 4 hours or overnight.
- Serve chilled, garnished with extra raspberries or white chocolate shavings.
Notes
For best results, use room temperature cream cheese and avoid overmixing. Cool the cheesecake slowly to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg