White Chocolate Cake (Print Version)
# Ingredients:
01 -
1/4 cup powdered sugar (for the crust).
02 -
1 1/2 cups crushed Graham crackers.
03 -
1/3 cup melted unsalted butter.
04 -
8 oz (3 packages) cream cheese.
05 -
1 cup powdered sugar (for the filling).
06 -
1 cup sour cream.
07 -
3 large eggs.
08 -
1 teaspoon vanilla extract.
09 -
1/2 cup white chocolate.
10 -
1/2 cup raspberry jam.
# Instructions:
01 -
Set your oven to 330°F. Mix crushed crackers with powdered sugar and melted butter. Press it evenly onto the bottom of a 9-inch springform pan. Grease the pan beforehand.
02 -
Mix softened cream cheese and powdered sugar until smooth. Add sour cream next, then the eggs one by one. Blend in the vanilla and melted white chocolate.
03 -
Pour the creamy filling on top of the crust. Randomly drop spoonfuls of raspberry jam on top, creating swirls with a knife to make a marbled design.
04 -
Pop it in the oven for about 50-60 minutes. The middle should just set. Turn off the oven and let the cheesecake sit inside with the door slightly open for another hour to cool slowly.
05 -
Once cooled to room temperature, refrigerate it at least 4 hours (overnight is even better).
# Notes:
01 -
This dessert pairs creamy white chocolate with tart raspberries, making it a classy and indulgent treat.
02 -
Cooling it step-by-step helps prevent cracks from forming on top.