Ingredients
- Graham crackers: 1 1/2 cups (about 12 sheets), finely crushed
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 32 ounces (4 packages), softened
- Granulated sugar: 1 1/2 cups
- White chocolate: 12 ounces, melted and cooled slightly
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Fresh raspberries: 1 1/2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Gradually beat in the melted white chocolate until well combined.
- Step 3: Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gently fold in 1 cup of fresh raspberries.
- Step 4: Pour the cheesecake batter over the prepared graham cracker crust.
- Step 5: Bake for 55-70 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and let cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, before serving. Garnish with remaining 1/2 cup of fresh raspberries before serving.
Notes
- To prevent cracking, cool the cheesecake gradually as instructed in the recipe, allowing it to temper in the oven and then at room temperature.
- Leftover cheesecake can be gently warmed in the microwave for 10-15 seconds per slice to soften it slightly, enhancing the creamy texture.
- Serve chilled slices with an extra dollop of whipped cream and a sprinkle of white chocolate shavings for an elegant presentation.
- For a richer white chocolate flavor, use a high-quality white chocolate with a higher cocoa butter content and melt it slowly to avoid scorching.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American