Ingredients
Equipment
Method
Preparation
- Preheat your oven to 325°F (160°C) and grease a springform pan.
- Combine graham cracker crumbs with melted unsalted butter in a bowl. Press into the bottom of the greased pan.
- Melt white chocolate chips in the microwave, stirring frequently until smooth.
- Beat cream cheese and granulated sugar together until fluffy. Add eggs one at a time, mixing thoroughly.
- Stir in melted white chocolate, sour cream, and vanilla extract until well combined.
- Fold in half of the fresh raspberries gently into the batter. Pour over the crust and swirl remaining berries on top.
- Bake for 60-70 minutes until the center is slightly jiggly. Cool at room temperature, then refrigerate for at least four hours.
- Optional: Top with extra fresh raspberries before serving.
Nutrition
Notes
Ensure cream cheese is fully softened to avoid lumps. Melt white chocolate in short intervals to prevent overheating. Bake until slightly jiggly in the center for best results.