Description
A delightful dessert that combines creamy cheesecake with sweet and tart raspberry flavors, enhanced by luxurious white chocolate.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/2 cup melted white chocolate
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
- In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Let it cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the melted white chocolate and vanilla extract.
- Pour half of the cheesecake batter into the cooled crust. Spoon half of the raspberry mixture over the batter and use a knife to swirl it in. Pour the remaining cheesecake batter on top and swirl the rest of the raspberry mixture into it.
- Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight. Serve chilled.
Notes
For a chocolate twist, replace some of the white chocolate with dark chocolate. Serve with whipped cream or fresh raspberries.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 23g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, white chocolate, raspberry, special occasion