Heavenly White Chocolate Cheesecake with Fresh Raspberries











Discover a delectable dessert perfect for any special occasion with this simple-to-make White Chocolate Cheesecake topped with fresh raspberries. Indulge in the smooth, creamy texture combined with the sweet tang of raspberries in every bite.


Step 1: Prepare the Crust

Start your delicious journey by making the crust. Mix together 1 1/2 cups of graham cracker crumbs with 1/3 cup of sugar and 1/3 cup of melted butter until well combined. Press this mixture firmly into the bottom of a lightly greased springform pan. For an extra hint of perfection, line the bottom with parchment paper. This little trick ensures your cheesecake will elegantly release from the pan, ready to steal the show.
Pro Tip: Using a glass with a flat bottom helps to evenly press the crust.

Step 2: Melt the White Chocolate

In the heart of this cheesecake is the luxurious white chocolate. Gently melt 1 cup of white chocolate chips with 1 cup of whipping cream in a double boiler, stirring until smooth and perfectly combined. Ensure not to overheat to keep the chocolate's silky texture. Once melted, set aside to cool to a lukewarm temperature, preparing it to blend seamlessly into your cheesecake batter.
Pro Tip: Stir constantly to avoid the chocolate from seizing.

Step 3: Create the Cheesecake Batter

For the batter, the starting point is creaming together 3 cups of cream cheese with 1/3 cup of sugar until it's fluffy and light. This process introduces air into your batter, making it delightfully creamy. Next, incorporate the eggs one at a time, ensuring each is fully integrated before adding the next. Stir in the vanilla extract and the previously melted white chocolate, creating a mixture that promises to be the soul of your cheesecake. Finally, blend in the remaining 1 cup of whipping cream until the batter is smooth and ready to cuddle up to its crust.
Pro Tip: Make sure all ingredients are at room temperature to ensure a smooth batter.

Step 4: Bake the Cheesecake

Pour your beautiful batter over the crust and bake it in a preheated oven at 325 degrees F, using a bain-marie method, for 60 to 70 minutes. The bain-marie gently cooks the cheesecake, ensuring it remains creamy and avoids cracking. You'll know it's done when the edges might be lightly browned, but the center slightly wobbly. As it cools, the center will set to perfection.
Pro Tip: Don't open the oven door too often to avoid temperature fluctuations.

Step 5: Garnish and Chill

As your cheesecake cools, dreams of its crowning glory of fresh raspberries begin. Once cool, arrange a cup of fresh raspberries on top, adding a pop of color and a burst of fresh flavor. For those who adore an extra touch of white chocolate, a final drizzle over the raspberries not only enchants the eyes but adds an extra layer of decadent sweetness. Chill the cheesecake thoroughly in the refrigerator until it's ready to serve, allowing the flavors to meld together into a bite of heaven.
Pro Tip: Try a diagonal pattern when drizzling chocolate for a professional touch.