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Delicious white chocolate raspberry cheesecake slice on a plate

Elegant White Chocolate Raspberry Cheesecake

A show-stopping dessert combining creamy white chocolate and tart raspberries, perfect for celebrations and gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups sugar
  • 0.5 cups butter, melted
Filling
  • 12 ounces white chocolate, chopped
  • 24 ounces cream cheese, softened Make sure it's at room temperature for smooth mixing.
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cups fresh raspberries Can substitute with other berries if desired.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, combine the graham cracker crumbs and sugar, then mix in the melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  3. Melt the white chocolate in a microwave or double boiler and let it cool slightly.
  4. In a large bowl, beat the cream cheese and sugar until smooth.
  5. Add the vanilla extract and cooled white chocolate, mixing until well combined.
  6. Add the eggs one at a time, mixing just until incorporated after each addition.
  7. Gently fold in the raspberries.
  8. Pour the batter into the prepared crust and smooth the top.
Baking
  1. Bake for about 55-60 minutes, or until the center is set but still slightly jiggly.
  2. Turn off the oven and crack the door, leaving the cheesecake inside to cool gradually for 1 hour.
Chilling
  1. Refrigerate for at least 4 hours, or overnight, before serving.

Notes

This cheesecake is best served chilled. Slice it into wedges and add some extra fresh raspberries on top for a pop of color. Drizzle melted white chocolate over the slices for added elegance. Serve with whipped cream for a delightful touch.