White Chocolate Raspberry Cheesecake Recipe

Preparation

1. 1

   Make the Crust

   Preheat the oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove and let cool.

2. 2

   Prepare the Cheesecake Filling

   In a large mixing bowl, beat the softened cream cheese until smooth. Melt the white chocolate in a microwave or double boiler, and allow it to cool slightly before adding to the cream cheese. Mix in the sugar, vanilla extract, and eggs one at a time, blending well after each addition. Finally, mix in the heavy cream until smooth.

3. 3

   Bake the Cheesecake

   Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. Then, remove and let cool to room temperature before refrigerating for at least 4 hours or overnight.

4. 4

   Make the Raspberry Sauce

   In a saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 10 minutes. Strain through a fine mesh sieve to remove seeds if desired. Let cool.

5. 5

   Prepare the White Chocolate Drizzle

   Melt the white chocolate with heavy cream in a microwave or double boiler until smooth. Allow to cool slightly.

6. 6

   Assemble and Serve

   Once the cheesecake is chilled, spread the raspberry sauce over the top. Drizzle the melted white chocolate over the raspberry layer. Slice and serve chilled.