Raspberry White Chocolate Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
1 cup white chocolate chips, melted
09 -
1 cup fresh raspberries
→ Raspberry Sauce
10 -
1 cup fresh raspberries
11 -
1/4 cup granulated sugar
12 -
1 tablespoon lemon juice
# Instructions:
01 -
Preheat oven to 160°C. Grease a 9-inch springform pan.
02 -
Combine graham cracker crumbs, sugar, and melted butter in a bowl until well mixed. Press firmly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, then remove and let cool.
03 -
In a large mixing bowl, beat softened cream cheese and sugar together until smooth and creamy. Add vanilla extract and mix thoroughly.
04 -
Add eggs one at a time, mixing well after each addition. Pour in melted white chocolate and mix until fully incorporated.
05 -
Gently fold in fresh raspberries, being careful to maintain their shape.
06 -
Pour the filling over the cooled crust, smoothing the top with a spatula.
07 -
Bake for 55-60 minutes, until the center is set but still slightly jiggly. Turn off oven and leave cheesecake inside for an additional hour.
08 -
Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight for optimal texture.
09 -
Combine fresh raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring gently, until raspberries break down and sauce thickens, about 5-7 minutes. Let cool.
10 -
Slice cheesecake and drizzle with raspberry sauce before serving.
# Notes:
01 -
For best results, ensure all dairy ingredients are at room temperature before mixing.
02 -
Cheesecake can be stored in the refrigerator for up to 5 days.