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White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

This White Chocolate Raspberry Cheesecake combines creamy white chocolate with tart raspberries for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Sweets & Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs
  • 1/2 cup unsalted butter melted
For the Cheesecake Filling
  • 1 cup white chocolate chips melted
  • 16 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
For the Topping
  • 2 cups fresh raspberries

Equipment

  • springform pan
  • Mixing bowl
  • Microwave
  • Mixer

Method
 

How to Make White Chocolate Raspberry Cheesecake
  1. Preheat the oven to 325°F (160°C) and grease your springform pan.
  2. Combine the graham cracker crumbs with melted butter and press into the bottom of the pan.
  3. Melt the white chocolate chips in the microwave in short bursts until smooth.
  4. Beat the cream cheese and sugar until fluffy, then add the eggs one at a time.
  5. Stir in the melted white chocolate, sour cream, and vanilla extract until combined.
  6. Fold in half of the raspberries, pour over the crust, and add remaining raspberries on top.
  7. Bake for 60-70 minutes until slightly jiggly in the center, then cool and refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 5gFat: 28gSaturated Fat: 17gCholesterol: 80mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 5mgCalcium: 90mgIron: 1mg

Notes

Garnish with additional fresh raspberries if desired. Store in the fridge for up to 5 days or freeze for 2 months.

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