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White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

Indulge in this White Chocolate Raspberry Cheesecake, a luscious dessert combining creamy white chocolate with tart raspberries.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 10 slices
Course: Sweets & Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham cracker crumbs Provides a sweet and crunchy base.
  • 5 tablespoons Unsalted butter Helps bind the crust together.
Cheesecake Filling
  • 1 cup White chocolate chips Adds creamy sweetness.
  • 16 oz Cream cheese Must be softened for easy mixing.
  • 3/4 cup Granulated sugar Balances the tartness of the raspberries.
  • 4 large Eggs Provides stability during baking.
  • 1/2 cup Sour cream Adds creaminess and tang.
  • 1 teaspoon Vanilla extract Infuses a warm essence.
Topping
  • 2 cups Fresh raspberries Adds bright color and tartness.

Equipment

  • springform pan
  • Microwave
  • Mixing bowl

Method
 

Instructions
  1. Preheat the oven to 325°F (160°C) and grease the sides of a springform pan.
  2. Combine graham cracker crumbs with melted butter until evenly coated, then press firmly into the bottom of the prepared pan.
  3. Melt white chocolate chips in the microwave until smooth.
  4. Beat cream cheese and sugar together until light and fluffy, then add eggs one at a time.
  5. Stir in melted white chocolate, sour cream, and vanilla extract until well combined.
  6. Fold in half of the raspberries gently into the batter, pour over the crust, and swirl in remaining raspberries.
  7. Bake for 60-70 minutes until the center is slightly jiggly but set. Cool at room temperature before refrigerating for at least four hours.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 45gProtein: 6gFat: 25gSaturated Fat: 15gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Ensure the cream cheese is at room temperature for a smooth filling. Avoid overmixing once the eggs are added to prevent cracks.

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