White Chocolate Raspberry Cheesecake Recipe
With raspberry drizzle and whipped cream
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Ingredients
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Crust
Cheesecake Filling
Raspberry Drizzle
Whipped Cream
Method
Crust
- 1
Prepare Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 8-10 minutes, until slightly golden. Remove from oven and let cool.
Cheesecake Filling
- 3
Prepare Filling
In a large mixing bowl, beat the softened cream cheese with granulated sugar until creamy and smooth. Add vanilla extract and mix well.
- 4
Add Eggs
Add eggs one at a time, mixing well after each addition. Ensure not to overmix.
- 5
Incorporate Other Ingredients
Mix in the sour cream and melted white chocolate until fully combined and smooth.
- 6
Pour Filling
Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula.
- 7
Bake Cheesecake
Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour. Then refrigerate for at least 4 hours or overnight.
Raspberry Drizzle
- 8
Prepare Raspberry Drizzle
In a saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook while stirring gently until the raspberries break down and the mixture thickens (about 5-7 minutes).
- 9
Cool Drizzle
Remove from heat and let the raspberry drizzle cool completely before using.
Whipped Cream
- 10
Whip Cream
In a medium bowl, whip the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
