Prepare to embark on a culinary journey that will make your taste buds dance with pure delight! This White Chocolate Cheesecake with Raspberries is not just a dessert - it's a decadent masterpiece that combines the creamy richness of white chocolate with the bright, tangy burst of fresh raspberries. Whether you're looking to impress dinner guests or treat yourself to an extraordinary dessert experience, this recipe promises to elevate your baking skills and create a show-stopping treat that looks as incredible as it tastes!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz white chocolate, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup raspberries
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even base. Use the back of a spoon or a flat-bottomed measuring cup to compact the crust.
- Melt the white chocolate using a double boiler or in short microwave intervals, stirring frequently to prevent burning. Set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy, about 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract and melted white chocolate, mixing until the batter is completely smooth and well combined.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly.
- Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes. The cheesecake should be set but still slightly jiggly in the center.
- Remove from the oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, carefully remove the springform pan sides and top the cheesecake with fresh raspberries.
- Slice and serve chilled. For clean slices, use a knife dipped in hot water and wiped dry between each cut.
Tips
- Room Temperature is Key: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smooth, lump-free batter.
- Prevent Cracks: To avoid cheesecake cracks, don't overmix the batter and bake in a water bath if possible. The gentle, even heat helps prevent surface cracking.
- Cooling Technique: Allow the cheesecake to cool gradually. Sudden temperature changes can cause cracking, so let it sit at room temperature for an hour before refrigerating.
- White Chocolate Melting: Melt white chocolate slowly and carefully. Use low heat and stir frequently to prevent burning or seizing.
- Cutting Perfect Slices: For clean, beautiful slices, use a knife dipped in hot water and wiped dry between each cut.
- Make Ahead: This cheesecake actually tastes better when chilled overnight, making it a perfect make-ahead dessert for special occasions.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 9g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 135mg
