Raspberry Cheesecake With White Chocolate Sauce Recipe

Time2h 30m

Serves8

Indulge in our creamy raspberry cheesecake drizzled with luscious white chocolate sauce for a perfect sweet treat.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Remove from the oven and let cool.
2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add sour cream, eggs, and vanilla extract, and mix until well combined. Gently fold in the raspberries.
3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
4
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
5
Prepare White Chocolate Sauce
In a small saucepan, melt white chocolate over low heat, stirring constantly until smooth. If desired, add a splash of cream for a thinner consistency.
6
Serve
Slice the chilled cheesecake and drizzle with the warm white chocolate sauce before serving. Garnish with additional raspberries if desired.