Description
A rich and creamy white chocolate raspberry cheesecake with a graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup white chocolate, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 1/2 cup sour cream
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese until smooth.
- Add melted white chocolate, sugar, and vanilla; mix until combined.
- Beat in eggs one at a time.
- Gently fold in raspberries and sour cream.
- Pour the batter over the crust in the springform pan.
- Bake for 55-60 minutes or until set.
- Let cool and refrigerate for at least 4 hours before serving.
Notes
- Use fresh raspberries for best flavor.
- Ensure cream cheese is at room temperature for smooth mixing.
- Chill the cheesecake overnight for better texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: white chocolate raspberry cheesecake