The BEST White Chocolate & Raspberry Cheesecake Slice Bake Play Smile from bakeplaysmile.com
Introduction
There's nothing like a delicious and indulgent cheesecake to satisfy your sweet tooth. And when you add raspberries and white chocolate to the mix, you get a dessert that's both fruity and decadent. This raspberry and white chocolate cheesecake recipe is perfect for any occasion, whether you're hosting a dinner party or simply treating yourself to a special dessert.
Ingredients
For the crust:
1 and 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the filling:
3 packages (24 oz) cream cheese, softened
1 and 1/4 cups sugar
4 eggs
1 tsp vanilla extract
1 cup white chocolate chips, melted
1/2 cup raspberry preserves
For the topping:
1 cup fresh raspberries
1/2 cup white chocolate chips, melted
Instructions
1. Preheat your oven to 350°F (175°C). 2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. 3. Press the mixture into the bottom of a 9-inch springform pan, using a measuring cup to pack it down tightly. 4. Bake the crust for 8-10 minutes, or until lightly golden brown. 5. In a large mixing bowl, beat the cream cheese and sugar together until light and fluffy. 6. Add the eggs one at a time, beating well after each addition. 7. Stir in the vanilla extract and melted white chocolate. 8. Pour half of the cheesecake batter into the prepared crust. 9. Spoon the raspberry preserves over the batter, spreading it out evenly. 10. Pour the remaining cheesecake batter over the raspberry layer. 11. Use a knife to swirl the raspberry preserves into the cheesecake batter. 12. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. 13. Allow the cheesecake to cool to room temperature. 14. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight. 15. To make the topping, melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. 16. Use a spoon to drizzle the melted white chocolate over the top of the cheesecake. 17. Arrange the fresh raspberries on top of the cheesecake. 18. Drizzle the remaining melted white chocolate over the raspberries. 19. Refrigerate the cheesecake for at least another hour, or until the topping has set. 20. Slice and serve the cheesecake, garnished with additional fresh raspberries if desired.
Nutrition
This raspberry and white chocolate cheesecake recipe makes 12 servings. Each serving contains approximately:
Calories: 607
Total Fat: 42g
Saturated Fat: 24g
Cholesterol: 183mg
Sodium: 383mg
Total Carbohydrates: 50g
Dietary Fiber: 1g
Sugars: 40g
Protein: 8g
Conclusion
This raspberry and white chocolate cheesecake recipe is sure to impress your guests or satisfy your own sweet tooth. The combination of creamy cheesecake, sweet white chocolate, and tangy raspberries is simply irresistible. Enjoy a slice (or two!) of this delicious dessert today.
