Raspberry Cheesecake (Print Version)
# Ingredients:
01 -
1/2 cup of white chocolate.
02 -
1/4 cup of powdered sugar (for crust).
03 -
1 teaspoon of vanilla extract.
04 -
3 packs of cream cheese, 225g each.
05 -
1 1/2 cups of graham cracker crumbs.
06 -
1/3 cup of melted unsalted butter.
07 -
3 large eggs.
08 -
1/2 cup of raspberry jam.
09 -
1 cup of sour cream.
10 -
1 cup of powdered sugar (for filling).
# Instructions:
01 -
Grease a 23 cm springform pan, and set your oven to 165°C. Combine the cracker crumbs, butter, and sugar, then press it firmly into the pan's base.
02 -
Blend the cream cheese and powdered sugar until smooth. Mix in the sour cream. Slowly add the eggs one by one. Stir in the vanilla and melted white chocolate.
03 -
Pour the filling over the crust. Drop spoonfuls of raspberry jam on top and make swirls using a knife.
04 -
Bake for 50 to 60 minutes, just until the center sets. Turn off the oven but leave the door slightly open, letting the cake cool for one hour inside.
05 -
Let it reach room temperature completely before chilling it for at least 4 hours, or even better, overnight, in the fridge.
# Notes:
01 -
This silky dessert pairs smooth white chocolate with bright raspberry flavors for an eye-catching treat.
02 -
Cooling the cake slowly prevents cracks from forming on the surface.