Method

Crust Preparation

Preheat the Oven

Preheat your oven to 325°F (163°C).

Make the Crust

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake the Crust

Bake the crust in the preheated oven for 10 minutes. Remove from oven and allow to cool while preparing the filling.

Cheesecake Filling Preparation

Beat the Cream Cheese

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Add Sugar and Sour Cream

Add the granulated sugar and sour cream to the cream cheese, mixing until well combined.

Mix in Vanilla and Eggs

Add the vanilla extract and mix well. Then, add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

Incorporate Melted White Chocolate

Pour in the melted white chocolate and mix until fully incorporated.

Add Raspberries

Gently fold in the raspberries, being careful not to break them too much.

Pour Filling into Crust

Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.

Bake the Cheesecake

Bake in the oven at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.

Chill the Cheesecake

After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight.

Topping Preparation

Prepare the Topping

Once the cheesecake is chilled, drizzle with chocolate sauce, then top with fresh raspberries and white chocolate shavings as desired.

White Chocolate Raspberry Cheesecake Recipe