This rich and creamy cheesecake is what dessert dreams are made of it! It’s made with a simple graham cracker crust and a creamy white chocolate cheesecake batter dotted with whole raspberries! To garnish the top and to add even more incredible flavour, we top this berry cheesecake with tart raspberry sauce and more berries! Serve each slice with a generous amount of whipped cream!
- Graham Crackers: I use a basic graham cracker crust for this delicious cheesecake.
- Cream Cheese: allow the cheese to soften for about an hour before making the batter.
- Sour Cream: tart and tangy sour cream makes this cheesecake even more creamy.
- Raspberries: you can use fresh or frozen berries. Just make sure to thaw the berries first if you’re using frozen berries.
- White Chocolate: the chocolate flavor is mild but it tastes so delicious!
- Heavy Cream: use chilled heavy cream for making the whipped cream for topping the cheesecake.
How to Make the Graham Cracker Crust
- Place the crackers into a food processor, pulse until fine crumbs form, then add in the melted butter.
- Pour in the melted butter and toss around the crumbs until they’re well coated.
- Next, I transfer the crumbs into the bottom of a 23-cm spring form pan and press them firmly into place. Use a potato masher to get the job done quickly and easily!
How to Make a White Chocolate Raspberry Cheesecake
- Prepare the graham cracker crust first.
- Once you have the crust done, you’re ready to make the incredible batter for this white chocolate raspberry cheesecake. Make this batter just like a classic cheesecake – with cream cheese, sugar, eggs, vanilla and sour cream. Make sure to beat the cream cheese all by itself for at least 8 to 10 minutes until it’s smooth and creamy. This step is very important if you want a smooth and creamy cheesecake.
- Next, add in the melted white chocolate and the raspberries go in last. Use fresh raspberries but frozen and thawed berries will also work well. Gently fold in the berries and the batter is ready.
- Bake the cheesecake at 149C for 2 hours. The middle will be slightly wobbly, and the sides will be more firmly set. Turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to cool down slowly for a few hours down to room temperature. Place the cheesecake into the refrigerator to cool overnight, or for at least 6 hours.
Sweet & Tart Raspberry Sauce
A sweet and tart raspberry sauce is the perfect complement to this white chocolate raspberry cheesecake recipe! It’s very easy to make and can be made using fresh or frozen raspberries. Simply combine the berries and a little bit of sugar in a saucepan and bring to a simmer. Cook the berries for about 5 to 8 minutes, until a smooth jam forms. Next, press the sauce through a fine-mesh strainer until just the seeds remain. Add this sauce onto of the cheesecake as garnish and serve some extra with each slice!