White Chocolate Raspberry Cheesecake Recipe

Cheesecake Preparation

1. 1

   Prepare the crust

   Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan. In a bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan.

2. 2

   Make the cheesecake filling

   In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and beat until well combined. Mix in sour cream and vanilla extract until smooth.

3. 3

   Add eggs and chocolate

   Add eggs one at a time, mixing on low speed after each addition. Melt the white chocolate in a microwave or double boiler until smooth, then fold into the cream cheese mixture.

4. 4

   Incorporate raspberries

   Gently fold in the fresh raspberries, being careful not to break them too much.

5. 5

   Bake the cheesecake

   Pour the cheesecake filling over the crust in the springform pan. Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly.

6. 6

   Cool and chill

   Turn off the oven and crack the door open to let the cheesecake cool for 1 hour. Then, refrigerate the cheesecake for at least 4 hours or overnight before serving.