Directions
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Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it lightly. This step ensures the cheesecake releases easily after baking, which is truly important for presentation.
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In a medium bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form a solid crust. Make sure it’s even to create a tremendous foundation for the cheesecake.
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In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until the mixture is smooth and creamy. This process is critical for a velvety texture. Next, add in the melted white chocolate and vanilla extract, mixing well until combined.
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Add the eggs, one at a time, to the cream cheese mixture. Mix on low speed just until blended, as over-mixing can incorporate too much air, causing cracks later.
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Gently fold in the fresh raspberries with a spatula, being careful not to break them. The raspberries will add bright bursts of flavor and color to the filling, making the cheesecake even more delightful.
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Pour the raspberry and white chocolate filling over the prepared crust in the springform pan. Use a spatula to spread it evenly, making sure it’s all beautifully arranged.
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Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still has a slight jiggle. This slight wobble is a sign of a tremendous creamy texture.
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Once baked, turn off the oven and allow the cheesecake to cool inside with the door slightly open for an hour. This gradual cooling helps prevent cracks from forming on the surface.
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Afterward, refrigerate the cheesecake for at least 4 hours, or preferably overnight. Chilling helps each layer to set perfectly, allowing the flavors to meld beautifully before serving.
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