Description
A creamy, tangy, and cloud-like cheesecake featuring a buttery graham cracker crust, rich white chocolate filling, and a bright raspberry swirl. This easy-to-make dessert is perfect for any occasion and avoids common pitfalls like cracking.
Ingredients
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 1 pinch salt
- 24 ounces (680g) full-fat cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 4 large eggs, room temperature
- 8 ounces (225g) high-quality white chocolate, chopped or chips, melted and slightly cooled
- 1 ½ cups fresh or frozen raspberries
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 325°F (165°C). Grease the bottom of a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, sugar, and salt until resembling wet sand. Press firmly into the bottom of the pan. Bake for 8-10 minutes until toasty, then let cool.
- Melt white chocolate in 30-second intervals in a microwave-safe bowl, stirring well between intervals. Let cool slightly.
- In a large bowl, beat cream cheese and sugar on medium-low speed until smooth (3-5 minutes). Scrape down sides and bottom.
- Add sour cream and vanilla extract; mix until combined.
- Add eggs one at a time on low speed, mixing just until incorporated. Do not overmix.
- Gently fold in the melted white chocolate.
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until thickened. Let cool completely.
- Pour batter over the cooled crust. Drop spoonfuls of raspberry mixture over the top and swirl with a knife.
- Bake at 325°F (165°C) for 55-65 minutes. The edges should be set, but the center should jiggle slightly.
- Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
- Remove from oven and cool to room temperature.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid air bubbles that cause cracking. The center should still have a slight wobble when removed from the oven; it will set as it cools. For a gluten-free version, substitute graham crackers with almond flour or gluten-free graham crackers.
- Prep Time: 45 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 375
- Sugar: 26
- Sodium: 220
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: white chocolate cheesecake, raspberry cheesecake, homemade cheesecake, easy dessert, springform pan recipe, creamy cheesecake