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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - ¾ cup sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup white chocolate chips, melted - 1 cup fresh raspberries - ½ cup sour cream - 1 tablespoon lemon juice - You can use crushed cookies instead of graham cracker crumbs. Oreos work well! - For a dairy-free option, try using cashew cream or a nut-based cream cheese. - If you want less sugar, you can use honey or agave syrup as sweeteners. This cheesecake is rich and creamy, thanks to the cream cheese and white chocolate. The raspberries add a nice tartness that balances the sweetness. These ingredients work together to create a dessert that feels special. Each bite brings a burst of flavor. You can easily swap ingredients based on what you have on hand. This makes the recipe flexible for different diets. Enjoy experimenting with flavors and textures! {{ingredient_image_1}} To make the crust, start by mixing the graham cracker crumbs, melted butter, and sugar. Use a medium bowl for this. Stir until the crumbs are fully coated. Next, press the mixture into the bottom of a 9-inch springform pan. Make sure it is even, so the crust holds well. Bake the crust at 325°F (160°C) for 10 minutes. After baking, remove it and let it cool. For the cheesecake filling, beat the softened cream cheese in a large bowl until smooth. This step is key for a creamy texture. Gradually add the sugar, mixing until it is fully combined. Then, add the eggs one at a time. Mix on low speed after each egg to avoid overmixing. Once combined, stir in the vanilla extract and melted white chocolate. This adds a lovely flavor and richness to the filling. Now, gently fold in the fresh raspberries. Be careful not to crush them too much; you want nice chunks in your cheesecake. Pour the batter over the cooled crust, smoothing the top with a spatula. In a small bowl, mix the sour cream with lemon juice. Spread this mixture gently over the cheesecake for a nice tart contrast. Bake in the preheated oven for 50-60 minutes. The center should be set but still a little jiggly. Turn off the oven when done, crack the door, and let the cheesecake cool inside for 1 hour. This helps prevent cracks. Finally, refrigerate for at least 4 hours or overnight before serving. This waiting time allows the cheesecake to set perfectly. To keep your cheesecake smooth, cooling is key. After baking, turn off the oven and crack the door. Let it cool for one hour inside. This gentle drop in heat helps stop cracks. During baking, avoid opening the oven often. Each time you open it, heat escapes. This can lead to cracks. Bake at a steady temperature of 325°F. Use a water bath for more moisture and even heat. For the best toppings, fresh raspberries are a must. They add color and flavor. A drizzle of white chocolate can look stunning. You can also sprinkle some graham cracker crumbs on top for crunch. Pair this cheesecake with a light drink. A glass of sparkling water or tea works great. If you like coffee, a latte can balance the sweetness well. Overmixing can ruin your cheesecake. Mix the batter just until it's smooth. If you see lumps, that's okay. They will bake out. If your crust crumbles, add a bit more butter. This helps it hold together. For a creamy texture, use softened cream cheese. Let it sit out before mixing. This makes blending easier. Don’t rush; a smooth batter is key! Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing to achieve a smooth and creamy texture without lumps. Prevent Cracking: Let the cheesecake cool gradually in the oven with the door slightly ajar after baking; this helps minimize the risk of cracks on the surface. Garnish Just Before Serving: Add fresh raspberries on top right before serving to maintain their freshness and vibrant color. Chill Overnight: For the best flavor and texture, allow the cheesecake to chill in the refrigerator overnight before serving. {{image_2}} You can easily change the flavor of your cheesecake. One fun idea is to add different fruits. Try strawberries, blueberries, or even peaches. These fruits will give a new twist to your cheesecake. You can also use flavored white chocolate. Look for options like raspberry or vanilla white chocolate. These flavors can add an exciting touch! If you need a gluten-free version, substitute the graham cracker crumbs with almond flour or gluten-free cookies. This keeps the crust tasty and safe for gluten-free diets. For vegan adaptations, use vegan cream cheese and eggs. You can replace eggs with flaxseed meal or applesauce. This way, everyone can enjoy the cheesecake! Making individual cheesecake servings is a great idea. Use small cups or jars for a fun touch. They are easy to serve and look cute. You can also create a layered dessert style. Layer cheesecake mixture with fruit and whipped cream in a clear dish. This will make your dessert colorful and appealing! To keep your Raspberry White Chocolate Cheesecake fresh, follow these tips: - Refrigeration: Place the cheesecake in an airtight container. Use plastic wrap or foil if no container is available. This helps prevent it from drying out. Store it in the fridge for up to 5 days. - Freezing the cheesecake: If you want to store it longer, freeze slices. Wrap each slice tightly in plastic wrap and then in foil. This keeps them fresh for about 2 months. When ready to eat, let it thaw in the fridge overnight. - How long does Raspberry White Chocolate Cheesecake last?: When stored properly, the cheesecake lasts up to 5 days in the fridge and about 2 months in the freezer. - Signs of spoilage: Look for changes in color, smell, or texture. If it smells sour or has mold, it’s best to throw it away. Always check before enjoying your dessert! You can use mascarpone cheese as a rich swap for cream cheese. It has a similar texture and taste. Another option is cottage cheese blended until smooth. This will make your cheesecake lighter. Yes, you can make this cheesecake a day or two before serving. This helps the flavors blend and improves the taste. Just store it in the fridge, covered. Check the center of the cheesecake. It should be set but still jiggle slightly. A toothpick inserted should come out mostly clean. Don't overbake, or it may crack. Yes, you can use frozen raspberries. Just let them thaw and drain excess liquid. They may be softer, but they still taste great in the cheesecake. Yes, chilling is key. It helps the cheesecake firm up and improves the texture. Allow at least four hours in the fridge, or overnight for the best results. This blog post shared a simple guide to making Raspberry White Chocolate Cheesecake. You learned about key ingredients, including graham cracker crumbs and fresh raspberries. I also covered ingredients you can swap to fit your needs. Then, we walked through each step, from making the crust to baking. Making cheesecake can be fun and easy with these tips. Don’t forget to explore different flavors and storage options. Enjoy your cheesecake adventure!

Raspberry White Chocolate Cheesecake

A delicious cheesecake featuring a creamy white chocolate filling and fresh raspberries, all on a buttery graham cracker crust.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons sugar
  • 16 oz cream cheese, softened
  • 0.75 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cups white chocolate chips, melted
  • 1 cups fresh raspberries
  • 0.5 cups sour cream
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until the crumbs are well coated.
  • Press the crumb mixture into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove and let cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add ¾ cup sugar and blend until fully incorporated.
  • Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
  • Stir in the vanilla extract and melted white chocolate until the mixture is creamy and homogeneous.
  • Gently fold the fresh raspberries into the cheesecake mixture, being careful not to crush them too much.
  • Pour the cheesecake batter over the cooled graham cracker crust and smooth the top with a spatula.
  • In a small bowl, mix sour cream and lemon juice together, then spread it gently over the cheesecake for a tart contrast.
  • Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
  • Refrigerate for at least 4 hours, or overnight, before serving to let it set completely.
  • Before serving, garnish the top with fresh raspberries for a beautiful finish.

Notes

Refrigerate overnight for best results.
Keyword cheesecake, dessert, raspberry, white chocolate