White Chocolate Cheesecake Recipe

Prepare the Crust

Preheat the oven to 180°C (350°F). Crush the chocolate cookies into fine crumbs and mix them with the melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool.

Make the Filling

In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals until smooth. In a large mixing bowl, beat the softened cream cheese and granulated sugar until creamy. Add the melted white chocolate and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until smooth.

Bake the Cheesecake

Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 45-50 minutes, or until the center is set and only slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.

Make the Raspberry Sauce

In a saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the sauce thickens, about 10 minutes. Strain the sauce through a fine sieve to remove the seeds, and let it cool.

Serve the Cheesecake

Slice the chilled cheesecake and serve it drizzled with the raspberry sauce. Enjoy!