Ingredients
- Graham crackers: 1 1/2 cups (crushed)
- Unsalted butter: 6 tablespoons (melted)
- Cream cheese: 32 ounces (softened)
- Granulated sugar: 1 1/4 cups
- Large eggs: 4
- Vanilla extract: 1 teaspoon
- White chocolate: 12 ounces (melted)
- Fresh raspberries: 1 1/2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine crushed graham crackers and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract.
- Step 3: Gently fold in the melted white chocolate until well combined. Then, gently fold in 1 cup of fresh raspberries.
- Step 4: Pour the cheesecake batter over the graham cracker crust.
- Step 5: Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Let cool completely in the oven with the door slightly ajar.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight. Before serving, top with the remaining 1/2 cup of fresh raspberries.
Notes
- Store leftover cheesecake, tightly covered, in the refrigerator for up to 3 days for best freshness.
- If you want to warm a slice, microwave it in 10-second intervals to prevent the white chocolate from overheating and becoming oily.
- A dollop of whipped cream and a sprig of mint will beautifully complement the cheesecake's flavors and presentation.
- For the creamiest cheesecake, ensure your cream cheese is fully softened to avoid any lumps in the final batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American