Looking for a dessert that’s rich, creamy, and downright irresistible? This Raspberry White Chocolate Cheesecake has a buttery graham cracker crust, a silky white chocolate filling, and bursts of juicy raspberries — all topped with a sweet-tart raspberry sauce. Perfect for special occasions… or just because! Let’s get baking.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup white chocolate chips, melted
- 1 cup fresh raspberries
For the Raspberry Sauce:
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
Instructions:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan base to form the crust. Bake for 8–10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Add vanilla and mix well.
- Add eggs one at a time, mixing after each. Pour in melted white chocolate and stir until combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 55–60 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake sit inside for 1 hour.
