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Elegant White Chocolate Raspberry Cheesecake

This rich and creamy cheesecake features a delightful combination of white chocolate and fresh raspberries, perfect for special occasions.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups sugar
  • 0.5 cups unsalted butter, melted
Cheesecake Filling
  • 8 oz white chocolate, chopped Melted and cooled slightly
  • 16 oz cream cheese, softened Must be at room temperature
  • 0.5 cups sugar
  • 1 tsp vanilla extract
  • 4 large eggs Add one at a time
  • 1 cup fresh raspberries Gently folded in
  • 0.5 cup sour cream For serving

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. In a bowl, mix graham cracker crumbs and sugar, then add melted butter. Press the mixture into the bottom of a 9-inch springform pan.
  3. Melt the white chocolate using a double boiler or microwave and let it cool slightly.
Mixing
  1. In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and melted white chocolate, mixing well.
  2. Add eggs one at a time, mixing well after each addition.
  3. Fold in raspberries gently.
Baking
  1. Pour the batter over the crust in the springform pan.
  2. Bake for 50-60 minutes until set.
  3. Let it cool, then refrigerate for at least 4 hours before serving.
Serving
  1. Serve slices of this cheesecake chilled, with a dollop of sour cream on top if desired.

Notes

Store any leftover cheesecake in the refrigerator wrapped tightly. It is best consumed within 3-4 days, or can be frozen for up to a month wrapping it well before freezing.