Go Back

White Chocolate Raspberry Cheesecake Bliss

A rich and velvety cheesecake combining sweet white chocolate with tart fresh raspberries, creating an elegant and impressive dessert that's surprisingly easy to make.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups graham cracker crumbs Can be bought or made by crushing whole graham crackers.
  • ½ cup unsalted butter, melted
For the cheesecake filling
  • 1 cup white chocolate, chopped Melt in a microwave-safe bowl.
  • 2 cups cream cheese, softened Ensure it's at room temperature for smooth mixing.
  • 1 cup sugar
  • 3 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries Gently fold in.
  • to taste Whipped cream (for serving) For topping.
  • to taste Additional raspberries (for garnish)

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for about 5-7 minutes until lightly golden.
  3. In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between, until completely melted and smooth.
Mixing
  1. In a large mixing bowl, beat the cream cheese and sugar together until creamy, about 2-3 minutes.
  2. Add in the eggs, one at a time, mixing well after each addition. Stir in the melted white chocolate and vanilla extract until fully combined.
Baking
  1. Gently fold in the fresh raspberries, being careful not to break them too much.
  2. Pour the cheesecake batter over the crust in the springform pan, smoothing out the top.
  3. Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly when you gently shake the pan.
Chilling
  1. Once baked, remove from the oven and let it cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours, or overnight for best results.
Serving
  1. Serve with a dollop of whipped cream and additional fresh raspberries on top for garnish.

Notes

For a richer flavor, use high-quality white chocolate with vanilla bean flecks. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.