Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons melted butter
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 12 ounces white chocolate
- 24 ounces cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 0.25 cup heavy cream
- extra raspberry sauce or fresh berries
Instructions
- Preheat your oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into a springform pan and bake for about 10 minutes. Allow to cool.
- Mix raspberries, sugar, and lemon juice in a separate bowl and lightly mash them until chunky.
- Melt white chocolate until smooth. Beat cream cheese until fluffy, then gradually add sugar, eggs (one at a time), vanilla extract, sour cream, heavy cream, and finally the melted chocolate.
- Layer half of the cheesecake filling over the crust, swirl dollops of raspberry mixture on top, then add the remaining filling. Bake for 60-70 minutes until edges are set.
- Turn off the oven and cool inside with the door ajar for one hour. Refrigerate for at least four hours before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg