Description
A delightful dessert combining creamy cheesecake with fresh raspberries, featuring a chocolate crust, perfect for special occasions.
Ingredients
Scale
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup white chocolate chips, melted and slightly cooled
- 2 cups fresh raspberries
- 1/4 cup raspberry jam
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the vanilla extract and mix well.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the sour cream and heavy cream until the mixture is smooth.
- Stir in the melted white chocolate until fully incorporated.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes, or until the center is just set and the top appears slightly dry.
- Allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
- Before serving, arrange the fresh raspberries on top and brush with warmed raspberry jam.
Notes
For clean slicing, use a hot knife. You can substitute raspberries with other fruits like strawberries or blueberries.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
Keywords: cheesecake, dessert, raspberry, pink velvet, chocolate crust