Description
A luscious White Chocolate Raspberry Cheesecake that brings joy and nostalgia to every gathering.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 8 oz full-fat cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 8 oz high-quality white chocolate
- 1 cup fresh raspberries
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, and a tablespoon of sugar in a bowl.
- Mix until it resembles wet sand, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- While the crust bakes, melt the white chocolate in a heatproof bowl over simmering water or in the microwave.
- Beat the cream cheese until smooth, then add the sugar and mix well. Incorporate eggs one at a time.
- Stir in sour cream and vanilla extract, followed by the cooled white chocolate.
- Fold in half of the raspberries into the cheesecake batter.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for about 55-60 minutes until edges are set but the center slightly jiggles.
- Turn off the oven and crack the door, letting the cheesecake cool inside for about an hour.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
- Before serving, garnish with remaining raspberries and slice.
Notes
Be patient—cheesecake is best served after chilling overnight. Consider adding a water bath for even baking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: cheesecake, white chocolate, raspberry, dessert, family recipe