Description
A creamy white chocolate cheesecake with a vibrant raspberry layer, perfect for special occasions or a delightful treat.
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 (for the raspberry layer)
- 1 teaspoon lemon juice
- 12 ounces white chocolate
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for the cheesecake)
- 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). In a medium bowl, combine graham cracker crumbs, 0.25 cups of granulated sugar, and melted butter. Press the mixture into the bottom of a springform pan to form a crust. Bake for 10 minutes, then set aside to cool.
- In a saucepan, combine the raspberries, 2 tablespoons of sugar, and lemon juice. Cook over medium heat until the raspberries break down into a sauce, about 5–7 minutes. Let it cool.
- In a microwave-safe bowl, melt the white chocolate in 30-second intervals until smooth. Set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until creamy and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and cooled white chocolate.
- Pour half of the cheesecake batter into the prepared crust. Spoon dollops of the raspberry sauce over the batter and swirl it gently with a knife. Pour the remaining cheesecake batter over the top.
- Bake in the preheated oven for about 50–60 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven and let it cool in the oven for about an hour.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- When ready to serve, drizzle with extra raspberry sauce and garnish with fresh berries. Release the sides of the springform pan, slice, and enjoy!
Notes
For a creamier texture, consider using a water bath while baking. Allow the cheesecake to cool gradually to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American