Raspberry White Chocolate Cheesecake 🍰 🍇
Ingredients
For the crust:
1 1/2 cups of crushed graham crackers
1/4 cup of granulated sugar
1/2 cup of unsalted butter, melted
For the cheesecake filling:
16 ounces of softened cream cheese
1 cup of granulated sugar
1 teaspoon of vanilla extract
3 large eggs
1 cup of melted white chocolate chips
1 cup of fresh raspberries
For the raspberry sauce:
1 cup of fresh raspberries
1/4 cup of granulated sugar
1 tablespoon of lemon juice
Instructions:
Start by preheating the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Combine well, then press into the bottom of the prepared springform pan to create the crust. Bake for 8-10 minutes, then let cool.
In a large bowl, beat the softened cream cheese and sugar together until smooth. Add vanilla extract and mix well.
Add the eggs one at a time, mixing thoroughly after each. Then, pour in the melted white chocolate and mix until well blended.
Gently fold in the fresh raspberries, ensuring they stay intact.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake for 55-60 minutes or until the center is slightly jiggly but set. Turn off the oven and leave the cheesecake in for another hour.
Take the cheesecake out of the oven and let it cool to room temperature. Once cooled, chill in the fridge for at least 4 hours or overnight for the best result.
To make the raspberry sauce, combine fresh raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring gently until the raspberries break down and the sauce thickens, about 5-7 minutes. Let cool.
Serve slices of cheesecake drizzled with the raspberry sauce. Enjoy!
Preparation time: 20 minutes
Baking time: 60 minutes
Chilling time: 4 hours
Total time: 5 hours 20 minutes
Servings: 12 slices
Calories: About 350 kcal per slice
Enjoy! 😋✨
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