Description
A delicious dessert combining the sweetness of white chocolate with the tartness of fresh raspberries, perfect for special occasions.
Ingredients
Scale
- 1/4 cup granulated sugar for crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1/2 cup raspberry puree (strained to remove seeds)
- 1 cup granulated sugar for cheesecake
- 1 cup white chocolate chips, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- White chocolate curls for topping
- Fresh raspberries for topping
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes and let it cool.
- Beat softened cream cheese until smooth. Add 1 cup granulated sugar and mix well. Stir in sour cream and vanilla extract. Beat in eggs one at a time. Mix in melted white chocolate and raspberry puree until well combined.
- Pour the cheesecake batter over the cooled crust and spread it evenly. Bake for 60-70 minutes or until the center is set and the edges are lightly browned.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight before removing it from the pan.
- Before serving, garnish with fresh raspberries and white chocolate curls.
Notes
Serve chilled and garnish with extra toppings like more fresh raspberries or whipped cream. Store in the refrigerator for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 23g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cheesecake, dessert, raspberry, white chocolate, creamy