White Chocolate Raspberry Cheesecake Recipe
Make White Chocolate Raspberry Cheesecake Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Cheesecake Filling
Raspberry Topping
Method
Crust
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Bake the Crust
Press the crumb mixture into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
Cheesecake Filling
- 3
Melt the White Chocolate
In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between until smooth. Allow to cool slightly.
- 4
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add vanilla extract and mix well. Add eggs one at a time, beating well after each addition. Gradually mix in the melted white chocolate and sour cream until fully combined.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 60-70 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 6
Cool the Cheesecake
Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Raspberry Topping
- 7
Prepare the Raspberry Topping
In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool.
- 8
Top the Cheesecake
Once the cheesecake is chilled, spoon the raspberry topping over the cheesecake evenly. Slice and serve.
