Prepare to embark on a decadent culinary journey that will tantalize your taste buds and impress even the most discerning dessert lovers! This Raspberry White Chocolate Cheesecake is not just a dessert - it's a masterpiece of creamy indulgence that combines the luxurious smoothness of white chocolate with the bright, tangy burst of fresh raspberries. Whether you're looking to wow your dinner guests or treat yourself to a slice of heaven, this show-stopping cheesecake promises to be the ultimate crowd-pleaser that will have everyone begging for your secret recipe!
Prep Time: 25 mins
Cook Time: 60 mins
Total Time: 85 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup white chocolate, melted
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even and compact crust. Use the back of a spoon or flat-bottomed measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Stir in vanilla extract and mix until fully combined.
- Gently fold in the melted white chocolate, stirring carefully to create a marbled effect throughout the cheesecake batter.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Arrange fresh raspberries on top of the cheesecake batter, gently pressing them slightly into the surface.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Remove from the oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform pan sides and slice into 10 equal servings.
- Optional: Garnish with additional fresh raspberries and a drizzle of melted white chocolate before serving.
Tips
- Ensure all ingredients are at room temperature before starting to create a smooth, lump-free batter.
- Use a water bath (place the springform pan in a larger pan filled with hot water) to prevent cracking and ensure even baking.
- Don't overmix the cheesecake batter - this can incorporate too much air and cause cracking.
- Let the cheesecake cool slowly to prevent sudden temperature changes that can cause surface cracks.
- For the cleanest slices, use a knife dipped in hot water and wiped dry between each cut.
- Make sure to refrigerate for at least 4 hours (preferably overnight) to allow the cheesecake to set completely.
- If you want a more intense raspberry flavor, you can create a raspberry sauce to drizzle on top before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 7g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 110mg
