The Best White Chocolate Raspberry Cheesecake

Name: The Best White Chocolate Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup slivered almonds; 2 cups graham cracker crumbs; 1/4 cup unsalted butter, melted; Filling; 8 -10 ounces high quality white chocolate; 4 (8 ounce) packages cream cheese (softened); 1/2 cup sugar, plus; 2 tablespoons tbsps sugar; 4 whole large eggs; 2 large egg yolks; 2 tablespoons all-purpose flour; 1 teaspoon vanilla; 2 cups fresh raspberries; Garnish; fresh raspberry; mint leaf; raspberry coulis

Servings: persons

Crust
1 cup slivered almonds
2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
Filling
8 -10 ounces high quality white chocolate
4 (8 ounce) packages cream cheese (softened)
1/2 cup sugar, plus
2 tablespoons tbsps sugar
4 whole large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups fresh raspberries
Garnish
fresh raspberry
mint leaf
raspberry coulis

1
Make crust: Finely grind almonds and crumbs in food processor and add butter, blending until combined. Press over bottom and 2/3 up the side of your 10 inch spring form pan.
2
Filling: Preheat oven to 350u00b0F.
3
Melt chocolate in double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth and remove from heat.
4
Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks 1 at a time, beating well at LOW speed and scraping bowl after each addition.
5
Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
6
Arrange berries in a single layer over crust and pour filling into crust. Bake in the middle of oven until cake is set 3 inches from the edge but center is still wobbly when pan is gently shaken, 45-55 minutes (although my oven runs more like 65-70 minutes).
7
Run a thin knife around the edge of cake to loosen (do this to avoid cracking), then cool completely in pan on rack. Cake will continue to set as it cools.
8
I generally like to refridgerate this over night and garnish the following day.

2309

kcal

Calories

152

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Crust, 1 cup slivered almonds, 2 cups graham cracker crumbs, 1/4 cup unsalted butter, melted, and more.

Yes, The Best White Chocolate Raspberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!