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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 cup white chocolate chips, melted and cooled - 1 cup fresh raspberries (plus extra for garnish) - ½ cup sour cream - 1 tablespoon cornstarch - 9-inch springform pan - Electric mixer - Mixing bowls - Spatula The ingredients for this Raspberry White Chocolate Cheesecake are simple yet vital. Each part plays a key role in creating the perfect balance of flavors and textures. The graham cracker crumbs make a crunchy crust. Mixing them with melted butter helps bind them together. This crust gives the cheesecake a solid base. Cream cheese is the star of the filling. It's rich and creamy, pairing well with granulated sugar for sweetness. The vanilla extract adds warmth, enhancing the overall taste. Adding eggs ensures the cheesecake sets properly. The white chocolate chips bring a sweet, creamy layer that melts in your mouth. Don't forget the fresh raspberries! They add a tart contrast to the sweet white chocolate. The sour cream helps keep the cheesecake smooth and adds a slight tang. Lastly, cornstarch thickens the batter, making it rich and stable. Make sure to gather these ingredients before you start. Each element is important for a delightful treat. Enjoy the process of creating this cheesecake! {{ingredient_image_1}} To make the crust, start by gathering your graham cracker crumbs and melted butter. Mix them together in a bowl until it looks crumbly. Press this mixture into the bottom of a 9-inch springform pan. Make sure it is even and compact. Bake the crust for 10 minutes at 325°F (160°C). Once done, take it out and let it cool completely. Now, let’s make the filling. In a large bowl, beat the softened cream cheese with an electric mixer. Add granulated sugar and mix until it is smooth and creamy. Next, add in the vanilla extract and the eggs, one at a time. Make sure each egg blends in well before adding the next. Then, gently fold in the melted white chocolate until mixed evenly. In another bowl, mix the sour cream with cornstarch. Add this to the cheesecake mixture and stir until smooth. Now, it’s time to add the fresh raspberries. Fold them in carefully, being gentle so they don’t break apart. Pour the cheesecake filling over your cooled crust in the springform pan. Use a spatula to spread the filling evenly. Bake in the preheated oven for about 50 to 60 minutes. The edges should be set while the center remains slightly jiggly. After baking, turn off the oven and leave the cheesecake inside with the door slightly open. This gradual cooling helps prevent cracks. Wait for an hour before taking it out. Finally, refrigerate the cheesecake for at least 4 hours, or overnight for the best flavor. To keep your cheesecake smooth and crack-free, cool it slowly. After baking, turn off the oven but leave the cheesecake inside. Keep the oven door slightly open for about an hour. This gradual cooling helps the cheesecake set evenly and reduces the risk of cracks. For the best texture, beat your cream cheese well. Start with softened cream cheese to avoid lumps. Use an electric mixer at medium speed. Mix until it is creamy. Add sugar slowly while mixing. Then, add eggs one at a time, mixing well after each addition. This ensures a light and fluffy filling. Want to mix it up? Try adding different flavors! You can use lemon zest for a zesty kick. A splash of almond extract can add a nice touch. Top your cheesecake with fresh berries or a berry sauce for extra sweetness. You can also sprinkle some shaved white chocolate on top for a fancy look. Pro Tips Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother batter without lumps. Prevent Cracking: Gradually cooling the cheesecake in the oven with the door ajar helps prevent unsightly cracks on the surface. Fresh Raspberries: Choose firm, ripe raspberries for a burst of flavor. Avoid overripe berries to maintain the texture in your cheesecake. Garnishing: For an elegant presentation, consider garnishing with fresh mint leaves along with additional raspberries and shaved white chocolate. {{image_2}} You can change the raspberries if you want. Try using strawberries, blueberries, or blackberries. Each berry brings its own flavor. Strawberries add sweetness, while blueberries offer a mild taste. Blackberries give a lovely tartness. You can even mix different fruits for a fun twist. If you love chocolate, consider dark or milk chocolate. Dark chocolate gives a rich, bold flavor. It pairs well with the tangy cheese. Milk chocolate is sweeter and creamier. It adds a smooth touch to the cheesecake. Both options work great; pick what you enjoy most. You can switch the cream cheese for mascarpone or ricotta cheese. Mascarpone makes the cheesecake extra creamy and rich. It adds a smooth texture that melts in your mouth. Ricotta is lighter and gives a fresh taste. It can make the cheesecake a bit fluffier. Experiment with these cheeses for a unique twist. To keep your cheesecake fresh, store it in the fridge. First, cover it tightly with plastic wrap or aluminum foil. This prevents it from absorbing other odors. Place the cheesecake in the coldest part of your fridge. It helps maintain its creamy texture and flavor. Freezing your cheesecake is easy. First, let it cool completely. Then, wrap the cheesecake in plastic wrap, followed by aluminum foil. This double layer protects it from freezer burn. When ready to eat, move it to the fridge for about 24 hours. This slow thawing keeps the flavor and texture intact. In the fridge, your cheesecake lasts about 5 days. If you freeze it, it keeps well for up to 3 months. Just remember to check for any signs of freezer burn before enjoying it. With proper storage, you can savor this delightful dessert long after making it! Making this cheesecake takes about 20 minutes of prep time. After that, you need to bake it for 50 to 60 minutes. Then, let it cool in the oven for about an hour. Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight for the best taste. In total, you’re looking at around 5 hours from start to finish. Yes, you can make this cheesecake ahead of time. It tastes even better after sitting in the fridge for a day or two. This allows the flavors to mix well. Just cover it tightly with plastic wrap or foil. This way, it stays fresh until you’re ready to serve it. To thaw a frozen cheesecake, place it in the fridge overnight. This helps keep its creamy texture. Avoid thawing it at room temperature, as this can make it too soft. If you need it quicker, you can leave it at room temperature for about 2 hours. Just remember to keep an eye on it! You’ve learned how to make a delicious Raspberry White Chocolate Cheesecake. We covered the ingredients, tools, and step-by-step instructions. I shared tips for a smooth texture and ways to customize your cheesecake. With proper storage, you can enjoy it for days. Remember, practice makes perfect. Your cheesecake should impress everyone once you master these techniques. Now, grab your ingredients and start baking! Enjoy your sweet creation!

Raspberry White Chocolate Cheesecake

A delicious cheesecake featuring a creamy white chocolate filling and fresh raspberries, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cups white chocolate chips, melted and cooled
  • 1 cups fresh raspberries
  • 0.5 cups sour cream
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, combine the graham cracker crumbs and melted butter until crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.
  • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and continue beating until well combined.
  • Mix in the vanilla extract and eggs, one at a time, ensuring each is fully incorporated before adding the next.
  • Gently fold in the melted white chocolate until evenly mixed.
  • In a small bowl, combine the sour cream with cornstarch and add it to the cheesecake mixture, mixing until smooth.
  • Gently fold in the fresh raspberries, being careful not to break them up too much.
  • Pour the cheesecake batter over the cooled crust in the springform pan. Spread the top evenly with a spatula.
  • Bake in the preheated oven for about 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 an hour to cool gradually, which helps prevent cracking.
  • Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for the best flavor.
  • Before serving, garnish with additional fresh raspberries and optionally some shaved white chocolate on top for an elegant touch.

Notes

For best flavor, refrigerate overnight.
Keyword cheesecake, dessert, raspberry, white chocolate