Description
A rich and creamy white chocolate raspberry cheesecake with a buttery crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup white chocolate, melted
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- ½ cup sour cream
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add melted white chocolate, eggs, vanilla, sour cream, and lemon juice. Mix until well combined.
- Gently fold in raspberries, being careful not to break them.
- Pour the cheesecake batter into the prepared crust.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven and cool to room temperature. Refrigerate for at least 4 hours before serving.
Notes
- For a chocolate crust, substitute chocolate cookie crumbs for graham crackers.
- You can use frozen raspberries if fresh ones are not available.
- Consider garnishing with white chocolate shavings and additional raspberries for presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: white chocolate raspberry cheesecake recipe