Instructions:
1. Preheat & Prepare the Pan: Begin by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure your cheesecake releases easily once baked.
2. Make the Graham Cracker Crust: Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Mix thoroughly until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then allow it to cool.
3. Whip Up the Cheesecake Filling: In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the granulated sugar, mixing until fully blended. Add the sour cream and vanilla extract, and mix until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the melted white chocolate and raspberry puree, blending until the mixture is silky and uniform.
4. Assemble & Bake the Cheesecake: Pour the cheesecake batter over the cooled crust, spreading it evenly. Place the pan in the oven and bake for 60-70 minutes, or until the cheesecake is set with a slight jiggle in the center. Once baked, turn off the oven and crack the door open slightly, letting the cheesecake cool slowly for about an hour.
5. Chill for Best Results: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or ideally overnight, to allow the flavors to meld and the texture to set.
6. Decorate & Serve: Just before serving, garnish the cheesecake with fresh raspberries and white chocolate curls for a touch of elegance.
Serving Size: 12 slices
Prep Time: 30 minutes
Baking Time: 60-70 minutes
Total Time: Approximately 5 hours
RaspberryWhiteChocolateCheesecak, CheesecakeLovers, WhiteChocolateDesserts, RaspberryRecipes, DessertGoals, BakingInspiration, SweetTooth
