White Chocolate Raspberry Cheesecake

Indulge in the rich and creamy delight of a White Chocolate Raspberry Cheesecake! This recipe is perfect for creating a harmonious blend of sweetness and tartness, making each bite unforgettable. Learn how to make a delicious graham cracker crust, a smooth cream cheese filling, and beautiful raspberry swirls that will impress your family and friends. Get ready for a delightful baking adventure! #Cheesecake #DessertRecipe #Baking #WhiteChocolate #Raspberry #HomemadeTreats #Yummy

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Ingredients

1 ½ cups crushed graham crackers

½ cup granulated sugar

½ cup unsalted butter, melted

16 oz cream cheese, softened

1 cup white chocolate chips, melted

1 cup sour cream

½ cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup fresh raspberries

2 tablespoons raspberry sauce (for drizzling)

Instructions

Preheat your oven to 325°F (160°C).

In a bowl, combine crushed graham crackers, sugar, and melted butter. Mix until well combined.

Press the graham cracker mixture 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 mixing bowl, beat the cream cheese until smooth.

Add melted white chocolate, sour cream, sugar, and vanilla extract. Mix until combined.

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

Pour half of the cheesecake batter over the cooled crust. Gently swirl in fresh raspberries and raspberry sauce.

Add the remaining batter and smooth the top with a spatula.

Bake for 55-60 minutes or until the edges are set and the center still has a slight jiggle.

Turn off the oven and let the cheesecake cool inside for 1 hour.

Remove from the oven and refrigerate for at least 4 hours or overnight.

Serve chilled, drizzled with extra raspberry sauce and garnished with fresh raspberries.

Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12