Raspberry White Chocolate Cheesecake

Ingredients

• Graham cracker crumbs (1 1/2 cups)
• Unsalted butter (1/2 cup, melted)
• Cream cheese (24 oz, softened)
• Granulated sugar (1 cup)
• Eggs (3 large)
• Vanilla extract (1 teaspoon)
• White chocolate chips (1 cup, melted)
• Raspberry puree (1/2 cup)
• Fresh raspberries (1 cup, for garnish)
• Whipped cream (for serving)

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form a sturdy crust.
3. In a separate mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy, free of lumps.
4. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract until combined.
5. Carefully fold in the melted white chocolate chips, followed by the raspberry puree, ensuring the mixture maintains a marbled effect for a beautiful presentation.
6. Pour the cheesecake batter over the prepared crust in the springform pan. Use a spatula to smooth the top evenly.
7. Bake for 55-60 minutes, or until the center is set and the edges are lightly golden. A slight jiggle in the center is acceptable, as it will firm up while cooling.
8. Remove the cheesecake from the oven and allow it to cool at room temperature for about an hour. Then, refrigerate for at least 4 hours, or preferably overnight, to ensure it sets properly.
9. Before serving, garnish the cheesecake with fresh raspberries and dollops of whipped cream for an extra touch of elegance.
10. Slice into wedges and serve chilled. Enjoy the delicious blend of flavors!