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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar

White Chocolate Raspberry Truffle Cheesecake

Indulge in a dessert that dazzles with the White Chocolate Raspberry Truffle Cheesecake Delight! This luscious cheesecake features a creamy filling with fresh raspberries and rich white chocolate, perfect for any occasion. It's easy to make and sure to impress your guests. Discover the step-by-step recipe and create this mouthwatering treat today! Click through to explore all the delicious details and make your cheesecake masterpiece!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

8 oz white chocolate, melted

1 cup raspberries (fresh or frozen)

For the raspberry topping:

1 cup raspberries

¼ cup granulated sugar

1 tablespoon lemon juice

For the truffle swirl:

4 oz white chocolate, chopped

½ cup heavy cream

Instructions
 

Prepare the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan, ensuring it is evenly spread. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Allow it to cool.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add in the eggs one at a time, mixing well after each addition. Then, incorporate the sour cream and vanilla extract, blending until combined.

      Incorporate the White Chocolate: Allow the melted white chocolate to cool slightly, then gradually mix it into the cheesecake filling until well combined.

        Add Raspberries: Gently fold in the raspberries into the cheesecake mixture, being careful not to break them up too much.

          Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake in the oven at 325°F (160°C) for 55-60 minutes, or until the center is set but still has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour.

            Prepare the Raspberry Topping: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain if desired to remove seeds and allow to cool.

              Create the Truffle Swirl: In another saucepan, heat the heavy cream until just simmering. Pour it over the chopped white chocolate and let sit for a minute, then stir until smooth to create a white chocolate ganache.

                Assemble: Once the cheesecake is cooled, spread the raspberry topping evenly on top. Drizzle the white chocolate ganache on top, using a knife or toothpick to swirl it through for decoration.

                  Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight to fully set. When ready to serve, carefully remove the sides of the springform pan. Slice and enjoy!

                    Prep Time: 30 mins | Total Time: 7 hours (including chilling) | Servings: 12 servings