White Chocolate Raspberry (Print Version)
# Ingredients:
→ Crust
01 -
3/4 stick unsalted butter, melted
02 -
1/4 cup white sugar
03 -
1 1/2 cups crushed graham crackers
→ Cheesecake Filling
04 -
16 oz softened cream cheese
05 -
1 cup melted white chocolate chips
06 -
1 teaspoon pure vanilla
07 -
3 large eggs
08 -
1 cup granulated sugar
09 -
1 cup fresh raspberries
→ Raspberry Sauce
10 -
1 tablespoon fresh lemon juice
11 -
1/4 cup sugar
12 -
1 cup ripe raspberries
# Instructions:
01 -
Turn your oven on to 320°F and grease a 9-inch springform pan so nothing sticks.
02 -
Stir melted butter, sugar, and graham crumbs together until the mix holds. Pack it into the bottom of your greased pan. Bake for 8–10 minutes, then take it out and let it cool down.
03 -
Mix the room-temperature cream cheese with sugar in a big bowl until the texture is creamy. Add the vanilla extract and stir until smooth.
04 -
Beat in the eggs one at a time, mixing after each. Pour the melted white chocolate in and stir until combined.
05 -
Carefully stir fresh raspberries into the filling so they stay intact.
06 -
Spread the filling evenly over the cooled crust and smooth the top.
07 -
Cook for 55-60 minutes, or until the center sets but has a little jiggle to it. Turn the oven off and leave the cheesecake in there for another hour.
08 -
Take the cheesecake out, let it cool to room temp, and then chill it in the fridge for at least 4 hours, or overnight if you can wait.
09 -
Put the raspberries, sugar, and lemon juice into a small pot. Cook on medium heat, stirring occasionally, until the sauce is thickened and the raspberries are broken down, about 5–7 minutes. Let it cool.
10 -
Cut the cheesecake into slices and pour that raspberry sauce on top just before serving.
# Notes:
01 -
Bring all your dairy to room temp before you start for the best texture.
02 -
Keep this cheesecake in the fridge—it'll stay good up to 5 days.