White Chocolate Cheesecake
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This white chocolate cheesecake is my go to dessert when I want something elegant but don't have all day. The whole thing comes together in just an hour, making it perfect for weeknight entertaining. I love using fresh raspberries on top because they're packed with antioxidants and add such a beautiful pop of color and tartness against the rich, creamy filling. The best part? You probably have most of these ingredients in your kitchen already, so it won't break the bank. Trust me, once you taste that smooth white chocolate combined with tangy cream cheese, you'll be making this again and again.
Ella x
Ingredients
- 300 ggraham cracker crust
- 200 gcaster sugar
- 100 gunsalted butter
- 4large eggs
- 400 gwhite chocolate
- 250 gcream cheese
- 150 ggranulated sugar
- 5 mLvanilla extract
- 100 gall-purpose flour
- 5 gbaking powder
- 2 gsalt
- 200 gfresh raspberries
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF).
- 2
Prepare the graham cracker crust by grinding the crackers in a food processor until finely ground. Mix with melted butter and press into the bottom of a 23cm springform pan.
- 3
Bake the crust for 10 minutes, then set aside to cool.
- 4
In a large mixing bowl, beat the cream cheese until smooth.
- 5
Add the granulated sugar and beat until combined.
- 6
Beat in the eggs one at a time, followed by the vanilla extract.
- 7
In a separate bowl, melt the white chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.
- 8
Fold the melted white chocolate into the cream cheese mixture until combined.
- 9
Pour the cheesecake batter into the prepared crust.
- 10
Bake the cheesecake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- 11
Let the cheesecake cool completely in the pan.
- 12
Top the cooled cheesecake with fresh raspberries and serve.
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