Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons melted butter
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 12 ounces white chocolate
- 24 ounces cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 0.25 cup heavy cream
Instructions
- Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter; press into a springform pan.
- Heat raspberries with sugar and lemon juice until syrupy; cool.
- Melt white chocolate in intervals until smooth.
- Beat cream cheese until creamy; add sugar, eggs, vanilla extract, sour cream, and melted chocolate until combined.
- Layer half the cheesecake filling on the crust, add raspberry mixture, swirl gently, then top with remaining filling.
- Bake for about 70 minutes until edges are set but center is slightly jiggly. Cool gradually before refrigerating for at least four hours.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 360
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg