White Chocolate Raspberry Cake (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup white sugar
02 -
1/2 cup melted unsalted butter
03 -
1 1/2 cups crushed graham crackers
→ Cheesecake Filling
04 -
1 cup white chocolate chips, melted
05 -
1 cup fresh raspberries
06 -
3 large eggs
07 -
1 teaspoon pure vanilla extract
08 -
16 ounces of softened cream cheese
09 -
1 cup granulated sugar
→ Raspberry Sauce
10 -
1 tablespoon of lemon juice
11 -
1/4 cup sugar
12 -
1 cup fresh raspberries
# Instructions:
01 -
Heat oven to 160°C, then grease a 9-inch springform pan to prevent sticking.
02 -
Stir melted butter, sugar, and graham cracker crumbs together in a bowl until it feels like wet sand. Press it into the bottom of your pan until firm. Bake for around 8-10 minutes, then take it out to cool.
03 -
Beat cream cheese and sugar together in a big bowl until the mixture is smooth and fluffy. Add vanilla and make sure it’s well blended.
04 -
Beat in eggs, one at a time, blending the mixture thoroughly after each egg. Slowly stir in melted white chocolate to combine.
05 -
Carefully fold in raspberries, making sure not to smash them so they stay whole.
06 -
Pour your filling over the cooled crust and use a spatula to smooth out the top.
07 -
Pop it in the oven and bake for 55-60 minutes. It’s ready when the center is firm yet slightly wobbly. Turn off heat and leave cheesecake inside the oven for another hour.
08 -
Let the cheesecake cool to room temperature once it’s out of the oven. Afterward, put it in the fridge for at least 4 hours, but overnight is even better.
09 -
Place raspberries, lemon juice, and sugar in a small pot over medium heat. Stir gently until the berries soften and the mixture thickens, which takes about 5-7 minutes. Cool it down before using.
10 -
Cut the cheesecake into slices and drizzle raspberry sauce on top before enjoying.
# Notes:
01 -
To make things easier, leave all your dairy ingredients out until they’re room temperature before starting.
02 -
Keep leftover cheesecake in the fridge for up to 5 days.