White chocolate raspberry cheesecake is a delicious dessert that combines creamy cheesecake, sweet white chocolate, and tangy raspberries. Here’s a simple recipe for you to try!
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 8 oz white chocolate, melted and slightly cooled
- 1 cup fresh raspberries (or frozen, thawed and drained)
Topping (optional):
- Whipped cream
- Fresh raspberries
- White chocolate curls
Instructions
- Preheat Oven:
Preheat your oven to 325°F (163°C). - Make the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove to cool.
- Prepare the Filling:
- In a large bowl, beat softened cream cheese and sugar until smooth.
- Add vanilla extract and mix well.
- Add eggs one at a time, mixing until just combined.
- Gently fold in the melted white chocolate until completely incorporated.
- Add Raspberries:
- Carefully fold in the raspberries, being cautious not to crush them too much.
- Bake:
- Pour the cheesecake filling over the cooled crust.
- Bake for about 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Chill:
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Serve:
- Run a knife around the edge to loosen, then remove the sides of the springform pan.
- Top with whipped cream, fresh raspberries, and chocolate curls if desired.
Enjoy your delicious white chocolate raspberry cheesecake!