Carolynn's White Chocolate Raspberry Cheesecake Recipe
Unique and locally sourced
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and allow to cool.
Filling
- 2
Make the filling
In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between, until smooth. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth. Add the melted white chocolate, sour cream, and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing well after each addition. Gently fold in the fresh raspberries.
- 3
Bake the cheesecake
Pour the filling over the cooled crust in the springform pan. 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 with the door ajar for 1 hour. Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours or overnight.
Topping
- 4
Add the topping
Once the cheesecake is chilled, arrange the fresh raspberries on top. Drizzle the melted white chocolate over the raspberries. Garnish with mint leaves before serving for a fresh touch.