Description
An exquisite cheesecake that combines creamy cheesecake with tart raspberries and sweet white chocolate.
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons melted butter
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 12 ounces white chocolate
- 24 ounces cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 0.25 cup heavy cream
- Extra raspberry sauce or fresh berries (for garnish)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper.
- Prepare the crust by mixing graham cracker crumbs, 0.25 cups granulated sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes.
- In a saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice over medium heat. Cook until thickened (about 5-7 minutes). Set aside to cool.
- Melt white chocolate in a microwave-safe bowl until smooth. Let cool slightly.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream.
- Gently fold the melted white chocolate into the cream cheese mixture.
- Spread half of the cheesecake batter over the crust. Swirl in the raspberry mixture. Pour remaining batter on top.
- Bake for 60-70 minutes or until the center is set but jiggly. Cool in the oven with the door ajar for one hour.
- Refrigerate for at least 4 hours or overnight before serving. Garnish with raspberry sauce or berries.
Notes
Ensure ingredients are at room temperature for best results. This cheesecake is best made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American