Description
A creamy and rich cheesecake swirled with tart raspberries and topped with white chocolate, perfect for special occasions or as a sweet indulgence.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz white chocolate, melted
- 1 1/2 cups fresh raspberries (plus more for garnish)
Instructions
- Preheat the oven to 325°F (160°C). Grease a springform pan.
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the pan.
- Melt white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Set aside to cool slightly.
- In a large bowl, beat the cream cheese and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla and melted white chocolate.
- Gently fold in half of the raspberries into the cheesecake mixture. Pour over the crust and scatter remaining raspberries on top.
- Bake for 45-50 minutes, until set but slightly jiggly in the center.
- Cool completely before refrigerating for at least 4 hours, overnight is best.
Notes
For best results, use room temperature ingredients to avoid lumps. Garnish with whipped cream and extra raspberries before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg