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White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake
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Indulge in a decadent White Chocolate Raspberry Cheesecake, a creamy dessert with a delightful tang from fresh raspberries. Perfect for any special occasion or a sweet treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 6 ounces white chocolate, melted and cooled
  • 1 1/2 cups fresh raspberries
  • 1/4 cup raspberry preserves, warmed (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool.
  3. Reduce oven temperature to 325°F (160°C).
  4. In a large bowl, beat softened cream cheese with 1 1/4 cups sugar until smooth. Beat in vanilla extract.
  5. Add eggs one at a time, beating well after each addition until just combined. Do not overmix.
  6. Gently fold in the melted and cooled white chocolate.
  7. Pour half of the cheesecake batter over the crust. Sprinkle half of the fresh raspberries over the batter.
  8. Pour the remaining batter over the raspberries. Gently press the remaining raspberries into the top of the cheesecake.
  9. Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
  10. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
  11. Remove from oven and let cool completely on a wire rack.
  12. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
  13. If desired, drizzle with warmed raspberry preserves before serving.

Notes

  • For best results, ensure all ingredients, especially cream cheese and eggs, are at room temperature.
  • Do not overmix the batter once the eggs are added, as this can lead to cracks in the cheesecake.
  • A water bath can be used during baking to prevent cracks, but it is not strictly necessary for this recipe.
  • Leftover cheesecake can be stored in the refrigerator for up to 5 days.

Nutrition

Find it online: https://richfeast.com/white-chocolate-raspberry-cheesecake-recipe/