Description
A silky, indulgent cheesecake filled with tangy raspberries, rich white chocolate, and topped with fresh berries for the perfect balance of sweetness and tartness.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup granulated sugar
- ½ cup unsalted butter (melted)
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs (room temp)
- 8 oz white chocolate (melted and slightly cooled)
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 ½ cups fresh raspberries (plus extra for garnish)
- 6 oz white chocolate (chopped)
- ½ cup heavy cream
- Fresh raspberries (for garnish)
- Crushed freeze-dried raspberries (optional, for color)
Instructions
- Preheat oven to 325°F (160°C). Mix graham crumbs, sugar, and melted butter until combined. Press firmly into a 9-inch springform pan. Bake 10 minutes, then set aside.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Stir in melted white chocolate, sour cream, and vanilla until creamy. Gently fold in raspberries (to prevent breaking too much). Pour filling over crust.
- Place the springform pan in a larger pan filled with 1 inch of hot water (water bath). Bake 60–70 minutes, until edges are set but center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool for 1 hour. Chill in fridge at least 4 hours or overnight.
- Heat cream until steaming, then pour over white chocolate. Stir until smooth, let cool slightly, then spread over chilled cheesecake.
- Top with fresh raspberries and sprinkle with crushed freeze-dried raspberries for color.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a smoother cheesecake, avoid overmixing the batter.
- Chilling overnight enhances the flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg