Description
A rich and creamy cheesecake studded with sweet raspberries and topped with a luscious white chocolate ganache.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 6 ounces white chocolate, chopped
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla and eggs, mixing until just combined.
- Gently fold in the raspberries.
- Pour the cheesecake mixture over the crust and bake for 50-60 minutes or until the center is set.
- Let the cheesecake cool, then refrigerate for at least 4 hours.
- For the ganache, melt the white chocolate and pour over the chilled cheesecake before serving.
Notes
- For best results, use room temperature ingredients.
- Top with additional raspberries or chocolate shavings for decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: White Chocolate Raspberry Cheesecake