White Chocolate Raspberry Cheesecake
A baked cheesecake with a graham crust, silky white chocolate filling, and fresh raspberries folded through.
Equipment
- 9-inch springform pan
- Electric mixer
- microwave safe bowl
Ingredients
Main Ingredients
- 150 g graham cracker crumbs or vanilla wafer crumbs
- ¼ cup granulated sugar for the crust
- ½ cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup white chocolate chips melted and cooled slightly
- ½ cup granulated sugar for the filling
- 3 large eggs added one at a time
- 1 tsp vanilla extract
- 1 cup fresh raspberries plus extra for serving
Instructions
Cooking
- Crust. Heat the oven to 325 degrees F. Mix the crumbs, 1/4 cup sugar, and melted butter, then press into a springform pan.
- Filling. Beat the cream cheese until smooth, then mix in the melted white chocolate and 1/2 cup sugar. Add the eggs one at a time, then the vanilla.
- Assemble. Gently fold in the raspberries and pour the batter over the crust.
- Bake. Bake 55 to 60 minutes, until the edges are set and the center has a slight jiggle.
- Chill. Cool, then refrigerate at least 4 hours before slicing and serving chilled.
Notes
Substitutions: Use vanilla wafer crumbs for the graham crumbs and frozen raspberries kept frozen.
Tips: Soften the cream cheese first and mix on low after adding the eggs.
Storage: Refrigerate covered for up to 1 week or freeze for 2 months.
Nutrition is calculated per slice without the optional garnish.