White Chocolate Raspberry Cheesecake
Indulge in a luscious white chocolate raspberry cheesecake that combines the creamy richness of white chocolate with the tangy sweetness of fresh raspberries.
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Servings: 8 servings
Calories: 350kcal
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup white chocolate melted
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- ½ cup raspberry puree
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese until smooth.
- Add the melted white chocolate and sugar; mix until well combined.
- Incorporate the eggs one at a time, mixing after each addition.
- Add the vanilla extract and mix until smooth.
- Fold in the fresh raspberries gently.
- Pour the cheesecake batter into the cooled crust and smooth the top.
- Bake for about 50-60 minutes until set but slightly jiggly in the center.
- Let the cheesecake cool before refrigerating for at least 4 hours.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 25g | Fiber: 1g