Description
A delightful dessert that combines the rich creaminess of cheesecake with the tartness of fresh raspberries and the sweetness of white chocolate.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup dark brown sugar
- 5 tablespoons melted butter
- 1 teaspoon vanilla extract (for crust)
- 4.4 oz white chocolate bar (for layering on top of the crust)
- 24 oz cream cheese (softened)
- 3/4 cup heavy whipping cream
- 2 tablespoons plain yogurt
- 2 eggs
- 1 teaspoon vanilla extract (for cheesecake)
- 1 1/2 tablespoons corn starch
- 1/2 cup white granulated sugar
- 6 oz fresh raspberries
- 3/4 cup white granulated sugar (for raspberry topping)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (for raspberry topping)
- 1/2 tablespoon corn starch (mixed with a splash of cold water)
- 4 oz white chocolate (melted for topping)
Instructions
- In a saucepan, combine the raspberries, sugar, lemon juice, and vanilla. Cook over medium heat for 10 minutes. Mash the raspberries and cook for another 10 minutes on low. Stir in the cornstarch mixed with cold water and cook until thickened. Set aside to cool.
- Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap it with aluminum foil. Mix graham cracker crumbs, dark brown sugar, melted butter, and vanilla extract. Press this mixture into the bottom of the pan. Layer pieces of white chocolate on top of the crust.
- Beat the cream cheese and sugar together until smooth. Add the vanilla extract and yogurt, mixing well. Add the eggs one by one, then mix in the cornstarch and heavy cream until fully incorporated. Pour the cheesecake batter into the crust.
- Drizzle the raspberry topping over the cheesecake and gently swirl it with a knife to create a marbled effect.
- Place the springform pan in a roasting pan filled with hot water. Bake for 70-75 minutes or until the sides are set. Turn off the oven and leave the cheesecake inside with the door ajar for 10 minutes.
- Cool the cheesecake on the counter for 1 hour, then refrigerate it for at least 6 hours or overnight.
- Before serving, drizzle melted white chocolate over each slice of cheesecake.
Notes
Ensure your cream cheese is softened to room temperature. Use fresh raspberries for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cheesecake, dessert, white chocolate, raspberry, creamy