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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup white chocolate chips, melted - ¾ cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 cup fresh raspberries (plus extra for garnishing) - ½ cup sour cream - 1 tablespoon cornstarch For this White Chocolate Raspberry Cheesecake, I love using simple, fresh ingredients. The graham cracker crumbs give a crunchy base. The melted unsalted butter binds them, making the crust rich. Cream cheese is the heart of this cheesecake. Its smooth texture makes each slice creamy and delightful. I add white chocolate chips to create a sweet, luxurious flavor. The granulated sugar balances the richness of the cheese and chocolate. Eggs help the cheesecake set, while vanilla extract adds a warm note that enhances the flavor. Don't forget the fresh raspberries! They add a burst of tartness. Sour cream makes the cheesecake creamy and adds a slight tang. Lastly, cornstarch helps to stabilize the batter, ensuring it sets perfectly. When you gather these ingredients, you set the stage for a truly indulgent dessert. {{ingredient_image_1}} - First, preheat your oven to 325°F (163°C). - In a medium bowl, combine 1 ½ cups of graham cracker crumbs and ½ cup of melted unsalted butter. Mix until the crumbs are well coated. - Press this mixture firmly into the bottom of a 9-inch springform pan. This forms your crust. - Bake the crust for 10 minutes, then set aside to cool. - In a large bowl, beat 2 cups of softened cream cheese with ¾ cup of granulated sugar. Mix until it is smooth and fluffy. - Next, add 1 cup of melted white chocolate (make sure it is not too hot), 3 large eggs, and 1 teaspoon of vanilla extract. Beat this mixture until everything is well combined. - Gently fold in 1 cup of fresh raspberries to keep them whole. Then mix in ½ cup of sour cream and 1 tablespoon of cornstarch until it is all well mixed. - Pour the cheesecake batter over your cooled crust in the springform pan. Smooth the top with a spatula. - Bake in the preheated oven for 50-60 minutes. The center should be set but still a bit jiggly. - Once done, turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for about an hour. - After cooling, refrigerate the cheesecake for at least 4 hours or overnight to let it set fully. To make a great cheesecake, use room temperature ingredients. This helps them mix well. Cold cream cheese can create lumps. So, let it sit out before mixing. Mix gently to avoid too much air. Overmixing can make your cheesecake crack. You want it smooth but not fluffy. Cooling is key. After baking, turn off the oven and crack the door. Let the cheesecake cool slowly. This helps keep it creamy and smooth. Fresh raspberries make a lovely garnish. They add color and taste great. You can place them on top or around the cheesecake. Drizzling melted white chocolate on top adds flair. It also boosts the sweet flavor. Consider other toppings too. Whipped cream can add a light touch. You might also pair it with a scoop of vanilla ice cream. Each addition can enhance your cheesecake experience. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before starting. This helps create a smooth and creamy cheesecake without lumps. Don’t Overmix: When adding the eggs and folding in the raspberries, mix just until combined. Overmixing can introduce too much air, leading to cracks in the cheesecake. Cooling Method: Letting the cheesecake cool slowly in the oven helps prevent cracks. The gradual temperature change reduces the risk of the cheesecake collapsing. Garnishing Tips: For an elegant touch, use whole fresh raspberries and a drizzle of melted white chocolate to garnish your cheesecake before serving. {{image_2}} You can change the chocolate in this recipe for fun flavors. First, you can use dark chocolate instead of white chocolate. Dark chocolate brings a rich and bold taste. Just melt it like you would with white chocolate. This change makes the cheesecake more intense and pairs nicely with the raspberries. Another option is to make a vanilla bean cheesecake. Replace the white chocolate with vanilla bean paste. This swap creates a soft and creamy flavor. It highlights the raspberries without being too sweet. You can mix in some vanilla seeds for extra flair. While raspberries shine in this cheesecake, you can try other berries too. Strawberries, blueberries, or blackberries can add new tastes. Just swap them in equal amounts. Mix them gently into the batter to keep their shape. You could also use a fruit puree swirl. Blend your choice of berries with a bit of sugar. Swirl this puree through the cheesecake batter before baking. This adds a beautiful look and a burst of flavor. The swirls will look stunning when you slice the cheesecake. Storing your white chocolate raspberry cheesecake correctly keeps it fresh and tasty. Always refrigerate leftovers. Use an airtight container to cover the cheesecake. This prevents it from absorbing other smells in the fridge. The cheesecake stays good for about 5 days. If you want to keep it longer, you can freeze the cheesecake. Slice it into pieces and wrap each slice tight in plastic wrap. Then, place them in a freezer-safe bag. This way, it keeps well for up to 3 months. Just remember to label the bag with the date! When you're ready to enjoy your frozen cheesecake, take it out of the freezer. Let it sit in the fridge overnight to defrost. You can also leave it at room temperature for about 2 hours. This makes it soft and easy to eat. If you have extra cheesecake, think about fun ways to use it. You can crumble the cheesecake over ice cream for a special treat. Another idea is to blend it into a milkshake for a rich dessert drink. These ideas help you enjoy your cheesecake in new ways! Yes, you can use frozen raspberries. They work well in the cheesecake. Just make sure to thaw and drain them before mixing. This helps avoid extra liquid in your batter. The cheesecake is done when the edges are set, but the center is slightly jiggly. It will firm up as it cools. A good test is to gently shake the pan. If it wobbles a little, it’s just right. You can use Greek yogurt as a substitute for sour cream. It adds creaminess and a slight tang. Cream cheese is another option if you want a richer flavor. Yes, you can make it gluten-free. Use gluten-free graham cracker crumbs for the crust. Always check labels to ensure your ingredients are gluten-free. The cheesecake lasts about 5 to 7 days in the fridge. Make sure to cover it well to keep it fresh. If you want to keep it longer, you can freeze it for up to 2 months. This cheesecake recipe blends tangy cream cheese with sweet raspberries. You learned about ingredients and step-by-step instructions to create a delicious dessert. Tips helped ensure the perfect texture, while variations let you explore new flavors. Always store leftovers properly to enjoy later. Follow these easy steps for a tasty treat that impresses every time. Trust the process and enjoy making this cheesecake for friends and family!

White Chocolate Raspberry Cheesecake

A rich and creamy cheesecake with white chocolate and fresh raspberries, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup white chocolate chips, melted
  • 0.75 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 0.5 cup sour cream
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat your oven to 325°F (163°C).
  • In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
  • Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes and then set aside to cool.
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy.
  • Add the melted white chocolate (make sure it’s not too hot), eggs, and vanilla extract to the cream cheese mixture. Beat until everything is well combined.
  • Fold in the fresh raspberries gently to avoid breaking them.
  • Finally, mix in the sour cream and cornstarch until well incorporated.
  • Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for about an hour.
  • Once cooled, refrigerate the cheesecake for at least 4 hours (or overnight) to set fully.
  • When ready to serve, carefully remove the sides of the springform pan. Garnish with additional fresh raspberries on top.

Notes

For best results, refrigerate overnight to allow the cheesecake to set fully.
Keyword cheesecake, dessert, raspberry, white chocolate