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Homemade Raspberry Lemon White Chocolate Cheesecake

A luxurious dessert that combines the tartness of fresh raspberries with the zesty brightness of lemon and the smooth richness of white chocolate.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer
  • Microwave

Ingredients
  

Crust Ingredients

  • 1.5 cups Graham Cracker Crumbs Finely crushed for even texture.
  • 0.5 cup Unsalted Butter Melted.

Filling Ingredients

  • 1 cup Granulated Sugar To sweeten the cheesecake filling.
  • 24 ounces Cream Cheese Softened.
  • 1 cup Sour Cream For added creaminess.
  • 2 cups Fresh Raspberries Ripe and juicy.
  • 0.25 cup Fresh Lemon Juice For zesty flavor.
  • 8 ounces White Chocolate Melted.
  • 1 teaspoon Vanilla Bean Paste For flavor depth.
  • 3 large Eggs To help set the cheesecake.

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Stir until the crumbs are evenly coated.
  • Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
  • Bake the crust for about 10 minutes, or until lightly golden. Allow it to cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Add the granulated sugar to the cream cheese and mix until fully combined.
  • Mix in the sour cream and lemon juice until smooth.
  • Melt the white chocolate in a microwave-safe bowl in 30-second intervals until smooth. Allow it to cool slightly.
  • Add the cooled white chocolate to the cream cheese mixture and mix until fully incorporated.
  • Add the eggs one at a time, mixing on low speed after each addition.
  • Gently fold in the fresh raspberries.
  • Pour the filling over the cooled crust and smooth the top.
  • Bake the cheesecake for about 50-60 minutes, until the edges are set and the center has a slight jiggle.
  • Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 1 hour.
  • Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
  • Remove the sides of the springform pan, slice, and serve chilled.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keyword Cheesecake, Easy