White Chocolate Raspberry Cheesecake

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Ingredients:


For the crust:


1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits)


1/4 cup (50g) granulated sugar


1/3 cup (75g) melted butter


For the filling:


2 cups (450g) cream cheese, softened


1/2 cup (100g) granulated sugar


2 eggs


1 tsp vanilla extract


6 oz (170g) white chocolate, melted and slightly cooled


1/2 cup (120ml) sour cream or heavy cream


1/2 cup (120g) fresh or frozen raspberries


For the topping (optional):


Extra raspberries


White chocolate shavings


Raspberry sauce


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Instructions:


1. Prepare the crust:


Preheat oven to 325°F (160°C).


Mix graham cracker crumbs, sugar, and melted butter in a bowl.


Press into the bottom of a 9-inch (23 cm) springform pan.


Bake for 8–10 minutes, then let cool.


2. Make the filling:


In a large bowl, beat cream cheese and sugar until smooth.


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


Stir in vanilla and melted white chocolate.


Fold in sour cream, then gently swirl in the raspberries (don’t overmix).


Pour the filling over the cooled crust.


3. Bake:


Bake for 50–60 minutes, until the center is almost set.


Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.


Chill in the fridge for at least 4 hours or overnight.


4. Decorate:


Top with fresh raspberries, white chocolate curls, or drizzle with raspberry sauce before serving.





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