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Decadent White Chocolate Raspberry Truffle Cheesecake

A rich and creamy cheesecake combining white chocolate and tart raspberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted Melted butter helps bind the crust.
  • 2 tablespoons 2 tablespoons granulated sugar
For the Cheesecake Filling
  • 24 ounces 24 ounces cream cheese, softened Ensure the cream cheese is softened for easy mixing.
  • 1 cup 1 cup white chocolate chips, melted
  • 1 cup 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract Vanilla enhances the flavor.
  • 3 large 3 large eggs Add eggs one at a time.
  • 1 cup 1 cup fresh raspberries (plus more for garnish)
For the Topping
  • 1 cup 1 cup heavy whipping cream Whipped cream for topping.
  • 0.5 cups ½ cup powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • ⅓ cup ⅓ cup white chocolate shavings (for garnish)

Method
 

Preparation of the Crust
  1. Preheat the oven to 325°F (160°C).
  2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
  3. Press the crumb mixture into the bottom of a 9-inch springform pan.
  4. Bake for about 10 minutes, then let it cool.
Mixing the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Stir in the melted white chocolate and sugar until combined.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Gently fold in the fresh raspberries.
Baking the Cheesecake
  1. Pour the cheesecake filling over the cooled crust, spreading it evenly.
  2. Bake for 50-60 minutes, or until the edges are set but the center still jiggles.
  3. Turn off the oven and crack the oven door to let the cheesecake cool gradually.
Making the Topping
  1. Once the cheesecake is completely cool, whip the heavy cream until soft peaks form.
  2. Add the powdered sugar and vanilla, and whip until light and fluffy.
  3. Spread or pipe the whipped cream over the cooled cheesecake and garnish with white chocolate shavings and additional raspberries.

Notes

For an extra layer of indulgence, drizzle raspberry sauce before serving. Run a knife around the edge of the pan before releasing the springform to make serving easier. Cracks are normal and won’t affect the taste.