Raspberry White Chocolate Cheesecake
Indulge in the creamy and decadent flavors of this raspberry white chocolate cheesecake. The combination of tangy raspberries and sweet white chocolate is a match made in dessert heaven.
Ingredients - Serves 8
- Whipped cream - For garnish
- Fresh raspberries - 1 cup
- Raspberry puree - 1/2 cup
- White chocolate chips - 1 cup, melted
- Vanilla extract - 1 teaspoon
- Eggs - 3
- Sugar - 1 cup
- Cream cheese - 16 oz, softened
- Butter - 1/3 cup, melted
- Graham cracker crumbs - 1 1/2 cups
Let's Get Started
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a separate mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Fold in the melted white chocolate chips and raspberry puree until well combined.
- Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
- Bake for 55-60 minutes, or until the center is set and the edges are slightly golden.
- Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to allow it to set.
- Before serving, garnish the cheesecake with fresh raspberries and a dollop of whipped cream.
- Slice and serve chilled. Enjoy!
Dietary Info
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 450
- Fat: 25g
- Carbs: 50g
- Protein: 8g
- Sodium: 200mg
- Sugar: 35g
