White Chocolate Raspberry Cake (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups crushed graham crackers
02 -
1/4 cup white sugar
03 -
1/2 cup melted unsalted butter
→ Cheesecake Filling
04 -
16 ounces softened cream cheese
05 -
1 cup white sugar
06 -
1 teaspoon pure vanilla extract
07 -
3 large eggs
08 -
1 cup melted white chocolate chips
09 -
1 cup ripe raspberries
→ Raspberry Sauce
10 -
1 cup ripe raspberries
11 -
1/4 cup white sugar
12 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Heat your oven to 160°C. Lightly grease a 9-inch springform pan.
02 -
Mix the graham cracker crumbs, sugar, and melted butter until everything sticks together. Push the mixture firmly into the bottom of your greased pan to create the crust. Pop it in the oven for 8-10 minutes, then take it out and let it cool down.
03 -
Take a big mixing bowl and beat the softened cream cheese with sugar until it's nice and smooth. Add the vanilla extract and mix it all up.
04 -
Drop in the eggs one by one, mixing well after each one goes in. Pour your melted white chocolate into the mix and stir until everything's blended together.
05 -
Slowly fold in the fresh raspberries with a light touch so they don't get crushed.
06 -
Pour all your filling over the cooled crust and even out the top with a spatula.
07 -
Cook for 55-60 minutes until the middle sets but still wiggles slightly when moved. Switch off the oven but leave the cheesecake inside for another hour.
08 -
Take it out and let it cool to room temperature. Stick it in the fridge for at least 4 hours or better yet, overnight to get the perfect texture.
09 -
Put your fresh raspberries, sugar, and lemon juice in a small pot. Cook on medium heat while gently stirring until the berries break down and the sauce gets thicker, about 5-7 minutes. Set it aside to cool down.
10 -
Cut the cheesecake into pieces and pour some raspberry sauce on top before eating.
# Notes:
01 -
Your dairy stuff should be room temperature before you start mixing for the best outcome.
02 -
You can keep the cheesecake in your fridge for up to 5 days.