Description
A delightful cheesecake combining rich creaminess with tart raspberries and sweet white chocolate, perfect for any occasion.
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 raspberries, 3/4 cup sugar, lemon juice, and 1 teaspoon vanilla. Cook over medium heat for 10 minutes. Mash and cook for another 10 minutes on low. Stir in mixed cornstarch 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. Press into the bottom of the pan and layer with white chocolate.
- Beat cream cheese and 1/2 cup sugar until smooth. Add yogurt and vanilla, then the eggs one by one. Mix in cornstarch and heavy cream. Pour into the crust.
- Drizzle raspberry topping over cheesecake and swirl gently to create a marbled effect.
- Place the springform pan in a roasting pan with hot water. Bake for 70-75 minutes until sides are set. Turn off the oven, leaving the cheesecake inside with the door ajar for 10 minutes.
- Cool on the counter for 1 hour, then refrigerate for at least 6 hours or overnight.
- Before serving, drizzle melted white chocolate over each slice.
Notes
Best served chilled. Garnish with fresh raspberries or whipped cream for an extra touch. Store leftover cheesecake covered in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: cheesecake, dessert, raspberries, white chocolate