Creamy White Chocolate Raspberry Cheesecake
A luscious and creamy cheesecake combining smooth white chocolate with fresh raspberries, perfect for any occasion and easy to make at home.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- ⅓ cup (75g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz (680g) cream cheese, softened
- 8 oz (225g) white chocolate, chopped
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) sour cream
- 1 cup (125g) fresh raspberries
- Fresh raspberries for garnish (optional)
- White chocolate shavings or curls (optional)
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan. Bake for 10 minutes and let cool.
- Melt white chocolate using a double boiler or microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.
- Beat softened cream cheese until smooth and fluffy. Gradually add sugar and mix well. Add eggs one at a time, beating on low speed after each addition. Stir in vanilla extract and sour cream until blended.
- Slowly pour melted white chocolate into cream cheese mixture, mixing on low speed until smooth and creamy.
- Gently fold in fresh raspberries with a spatula, taking care not to break them.
- Pour batter over cooled crust and smooth the top. Place springform pan on a baking sheet. Bake for 50-60 minutes until edges are set but center jiggles slightly.
- Turn off oven and leave cheesecake inside with door ajar for 1 hour to cool gradually.
- Remove from oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, run a knife around edges to release springform pan. Garnish with fresh raspberries and white chocolate shavings if desired. Slice with a hot, dry knife.
Notes
Use room temperature cream cheese and eggs for smooth batter. Melt white chocolate gently to avoid burning. Fold raspberries gently to keep their shape. Cool cheesecake gradually in oven with door ajar to prevent cracks. Almond flour crust can be used for gluten-free option; coconut yogurt can replace sour cream for dairy-free version.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 425
- Sugar: 28
- Sodium: 320
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 35
- Fiber: 2
- Protein: 7
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