White Chocolate Raspberry Cheesecake
White Chocolate Raspberry Cheesecake is a heavenly dessert that combines creamy white chocolate richness with the tartness of fresh raspberries. This luscious cheesecake features a buttery graham cracker crust, smooth filling, and vibrant raspberry swirls, creating an unforgettable treat for any occasion. Perfect for celebrations or simply to satisfy your sweet tooth, this cheesecake will have everyone asking for seconds!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz white chocolate, chopped
- 16 oz cream cheese, softened
- ½ cup sour cream
- ¾ cup granulated sugar
- 1 cup fresh raspberries
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter in a bowl; press into the bottom of a springform pan. Bake for 10 minutes until golden.
- Melt white chocolate in the microwave in short bursts, stirring until smooth. Let cool slightly.
- In a bowl, beat cream cheese until fluffy; add sugar and sour cream. Mix well and stir in melted white chocolate and vanilla.
- Add eggs one at a time on low speed; fold in raspberries gently.
- Pour filling over cooled crust and bake for 55-60 minutes until edges are set but center jiggles slightly. Turn off oven and cool with door ajar.
- Chill in the refrigerator for at least four hours before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 400
- Sugar: 27g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Substitute frozen raspberries if fresh ones are unavailable; just thaw and drain excess liquid. For added flavor, consider mixing lemon zest into the filling or drizzling raspberry sauce on top before serving.