Description
A delicious and visually stunning cheesecake that combines sweet white chocolate with tart raspberry puree, perfect for any special occasion.
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 this mixture into the bottom of the prepared pan. Bake for 10 minutes and let it cool.
- Beat softened cream cheese in a bowl until smooth. Add 1 cup granulated sugar and mix well. Then, stir in sour cream and vanilla extract. Beat in the eggs one at a time.
- Mix in melted white chocolate and raspberry puree until 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 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 from the pan.
- Before serving, garnish with fresh raspberries and white chocolate curls.
Notes
Ensure cream cheese is at room temperature for a smoother filling. Strain raspberry puree for best texture.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, raspberry, white chocolate, celebration