Description
A creamy and elegant dessert that balances sweet white chocolate and tart raspberries in every bite, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup white chocolate, melted
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup raspberries (fresh or frozen)
- Whipped cream (for serving)
Instructions
- Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it.
- Combine graham cracker crumbs, 1/2 cup sugar, and melted butter until resembles wet sand, then press into the bottom of the springform pan and chill for 10 minutes.
- Beat softened cream cheese until smooth in a large bowl, then stir in melted white chocolate, sour cream, and 1 cup sugar.
- Add eggs one at a time, beating gently while stirring in the vanilla extract; avoid overmixing.
- Gently fold in raspberries and pour the batter over the chilled crust, smoothing the top.
- Bake in the preheated oven for 50-60 minutes until edges are set. Turn off the oven, leave the cheesecake inside with the door ajar to cool slowly for 1 hour.
- Refrigerate for at least 4 hours or overnight, then run a knife around the edges before releasing the springform.
- Serve chilled topped with whipped cream and additional fresh raspberries, if desired.
Notes
For best results, chill the cheesecake overnight for optimal texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 35g
- Sodium: 190mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg