Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup white chocolate chips, melted
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 1/4 cup raspberry sauce (for drizzling)
Directions:
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the softened cream cheese until smooth. Add the melted white chocolate, powdered sugar, and vanilla extract, mixing until well combined.
- Add the eggs one at a time, beating well after each addition until just incorporated. Do not overmix.
- Gently fold in the fresh raspberries, being careful not to break them.
- Pour the cheesecake batter over the crust in the springform pan. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour. Then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with raspberry sauce and garnish with additional raspberries if desired.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes (plus chilling) | Kcal: 350 kcal | Servings: 12 servings
#whitechocolate #raspberrycheesecake #dessert #cheesecake #sweettooth #homemade #baking #partyfood #freshraspberries #decadentdesserts #chocolate #delicious #comfortfood #sweettreats #celebrationcake #foodie #dessertlover #easyrecipes #treatyourself #creamy