Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 cup
- Eggs: 4 large
- White chocolate, melted: 8 ounces
- Heavy cream: 1/2 cup
- Fresh raspberries: 1 cup, plus more for garnish
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
- Step 3: Stir in melted white chocolate and heavy cream until well combined. 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 center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Step 6: Remove from oven and refrigerate for at least 4 hours, or preferably overnight. Garnish with fresh raspberries before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days; it's often even better the next day!
- A gentle patting of the top with a paper towel will absorb excess moisture and prevent condensation if you're serving from chilled.
- For an elegant touch, drizzle melted white chocolate and scatter fresh raspberries artfully across the top just before serving.
- To prevent cracks, bake the cheesecake in a water bath (place the springform pan inside a larger pan filled with hot water) for even, gentle cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American