Elegant White Chocolate Raspberry Cheesecake

 

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup melted butter

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened

1 cup white chocolate chips

1/2 cup sugar

3 large eggs

1 tsp vanilla extract

1/2 cup sour cream

1/4 cup heavy cream

For the Raspberry Sauce:

1 cup fresh raspberries (or frozen, thawed)

2 tbsp sugar

1 tbsp lemon juice

Instructions:

1. Prepare the crust:

Preheat the oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.

Press the mixture into the bottom of a springform pan to form a smooth crust.

Bake for 10-12 minutes, then remove from the oven and let it cool while you prepare the filling.

2. Prepare the cheesecake filling:

In a microwave-safe bowl, melt the white chocolate chips in the microwave in 30-second intervals, stirring each time, until smooth. Let it cool slightly.

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract, sour cream, and heavy cream.

Finally, fold in the melted white chocolate until fully incorporated.

3. Bake the cheesecake:

Pour the cheesecake batter into the prepared crust.

Bake for 50-60 minutes, or until the center is mostly set but still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

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

4. Make the raspberry sauce:

In a small saucepan, combine the raspberries