White Chocolate Cheesecake With Raspberries Recipe

Name: White Chocolate Cheesecake With Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1-2/3 cup Graham Cracker Crumbs; 1/2 cups Sugar; 3 ounces, weight Butter, Melted; FOR THE CHEESECAKES:; 2-1/4 pounds Cream Cheese, Room Temperature; 1-1/2 cup Sugar; 3 Tablespoons All-purpose Flour; 6 whole Eggs, Room Temperature; 2 whole Egg Yolks, Room Temperature; 1 cup Sour Cream, Room Temperature; 1 pound White Chocolate, Melted; 6 ounces, weight Raspberries

Servings: persons

FOR THE CRUST:
1-2/3 cup Graham Cracker Crumbs
1/2 cups Sugar
3 ounces, weight Butter, Melted
FOR THE CHEESECAKES:
2-1/4 pounds Cream Cheese, Room Temperature
1-1/2 cup Sugar
3 Tablespoons All-purpose Flour
6 whole Eggs, Room Temperature
2 whole Egg Yolks, Room Temperature
1 cup Sour Cream, Room Temperature
1 pound White Chocolate, Melted
6 ounces, weight Raspberries

1
For the crust:
2
Spray 20 four-ounce ramekins with Pam and set aside. In a medium bowl combine the graham cracker crumbs and the sugar. Pour the butter over them and stir until mixed well. Place 2 tablespoons of the crumb mixture at the bottom of each ramekin and press down. Place the cups on a baking sheet and bake at 350u00b0F for about 8 minutes.
3
For the cheesecakes:
4
In the bowl of an electric mixer fitted with the paddle attachment, combine cream cheese, sugar and flour. Beat on medium speed until the mixture is very smooth. Add the eggs and yolks, one at a time, until smooth. Add the sour cream and white chocolate and mix until combined. Divide the butter evenly among ramekins and sprinkle the raspberries over each cake.
5
Place the ramekins in a roasting pan and pour enough hot water to reach halfway up the side of the ramekins. Bake at 300u00b0F for about 45 minutes. Decorate with fresh raspberries.

1620

kcal

Calories

103

Fat

134

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.
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 13 ingredients. The key ingredients include: FOR THE CRUST:, 1-2/3 cup Graham Cracker Crumbs, 1/2 cups Sugar, 3 ounces, weight Butter, Melted, and more.

Yes, White Chocolate Cheesecake With Raspberries 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!

White Chocolate Cheesecake With Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions