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Raspberry White Chocolate Cheesecake

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A delightful cheesecake combining tangy raspberries and creamy white chocolate, perfect for summer gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 4 (8 oz) packages cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan.
  3. Beat the softened cream cheese and sugar together until smooth and creamy.
  4. Add in the vanilla extract and the eggs, mixing until just combined.
  5. Melt the white chocolate chips in the microwave and let them cool slightly. Add to the cream cheese mixture, mixing until smooth.
  6. Fold in the fresh raspberries, ensuring they are distributed evenly.
  7. Pour the cheesecake mixture over the crust in the springform pan. Bake for 55-60 minutes or until the center is set but still slightly jiggly.
  8. Let the cheesecake cool in the pan, then refrigerate for at least 4 hours before serving.

Notes

For a firmer cheesecake, use cold cream cheese and ensure ingredients are at room temperature. Avoid opening the oven door while baking.

Nutrition

Find it online: https://tashirecipez.com/raspberry-white-chocolate-cheesecake/

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