White Chocolate Raspberry Cheesecake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C).

Make the Crust

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated.

Bake the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes or until set. Remove and let cool.

Melt the White Chocolate

In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals until smooth. Set aside to cool slightly.

Prepare the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract and mix well.

Add Eggs

Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl.

Incorporate the Melted Chocolate

Add the melted white chocolate and sour cream to the mixture. Mix until fully combined and smooth.

Pour into Crust

Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake the Cheesecake

Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

Chill the Cheesecake

Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.

Prepare the Sauce

In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook while stirring gently until the raspberries break down and the mixture thickens, about 5-7 minutes.

Cool the Sauce

Remove from heat and let the raspberry sauce cool. You can strain it for a smoother texture if desired.

Prepare the Topping

Once the cheesecake is chilled, top it with fresh raspberries and sprinkle white chocolate shavings over the top.

Serve

Slice the cheesecake and serve with the raspberry sauce drizzled on top or on the side.