White Chocolate Raspberry Cheesecake Recipe

Indulge in the heavenly bliss of my White Chocolate Raspberry Cheesecake! Perfectly creamy, with a delightful twist of white chocolate and the burst of juicy raspberries, this dessert is a true symphony of flavors.


• 2 cups crushed graham crackers
• 1/2 cup unsalted butter, melted
• 3 cups cream cheese, softened
• 1 cup white chocolate chips, melted
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup all-purpose flour

• 1 1/2 cups fresh raspberries


. Preheat oven to 325°F (163°C) and grease a springform pan.
. In a bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
. In a large mixing bowl, beat cream cheese until smooth. Add melted white chocolate and sugar, then beat until well combined.
. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and flour until smooth.
. Gently fold in fresh raspberries.
. Pour the batter over the crust in the springform pan, spreading it evenly.
. Bake for 60-70 minutes or until the center is set.
. Allow the cheesecake to cool in the oven with the door ajar, then refrigerate for at least 4 hours or overnight.
. Once chilled, remove from the springform pan and garnish with additional raspberries if desired.

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