White Chocolate Raspberry Cheesecake: A Slice of Bliss!
A rich and creamy white chocolate raspberry cheesecake that combines the sweetness of white chocolate with the tartness of fresh raspberries, creating a delightful dessert experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup white chocolate chips, melted
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Add melted white chocolate and sugar, mixing until well combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gently fold in fresh raspberries.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a stronger raspberry flavor, you can swirl raspberry puree into the cheesecake batter before baking.
- Make sure the cream cheese is at room temperature for a smoother texture.
- Top with additional raspberries and white chocolate shavings for garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg