Ingredients:
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
– 16 ounces cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup white chocolate chips, melted
– 1 cup fresh raspberries
For the Raspberry Sauce:
– 1 cup fresh raspberries
– 1/4 cup granulated sugar
– 1 tablespoon lemon juice
Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes, then remove from the oven and let cool.
3. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well.
4. Add the eggs, one at a time, mixing well after each addition. Pour in the melted white chocolate and mix until fully incorporated.
5. Gently fold in the fresh raspberries, being careful not to break them apart too much.
6. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
7. Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
8. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
9. To prepare the raspberry sauce, combine the fresh raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring gently, until the raspberries break down and the sauce thickens, about 5-7 minutes. Let cool.
10. Serve slices of cheesecake drizzled with raspberry sauce. Enjoy!
Preparation time: 20 minutes
Baking time: 60 minutes
Chilling time: 4 hours
Total time: 5 hours 20 minutes
Servings: 12 slices
Calories: Approx. 350 kcal per slice
