Description
A delightful dessert blending creamy cheesecake with the sweet-tart flavor of fresh raspberries, 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 the oven to 325°F (163°C).
- In a bowl, mix chocolate cookie crumbs with melted butter until combined. Press the mixture into the bottom of a springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, beating until well combined.
- Add eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until smooth.
- Fold in melted white chocolate and fresh raspberries carefully.
- Pour the cheesecake mixture over the crust in the springform pan and smooth the top.
- Bake for 50-60 minutes or until set and the edges are firm, but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, drizzle raspberry jam over the cheesecake and garnish with additional fresh raspberries.
Notes
Make sure the cream cheese is at room temperature for easier mixing. Don’t overmix the batter to keep the cheesecake light and airy.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cheesecake, raspberry, dessert, pink velvet, baking