Ingredients
Scale
- 2 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 12 ounces white chocolate, melted and cooled
- 1 cup fresh raspberries
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- ½ cup raspberry jam
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then cool completely.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in vanilla extract. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture. Stir in the cooled melted white chocolate until just combined.
- Step 3: Spread half of the cheesecake batter into the cooled graham cracker crust. Top with half of the fresh raspberries. Spread the remaining cheesecake batter over the raspberries, and top with the remaining raspberries.
- Step 4: Swirl raspberry jam gently over the top of the cheesecake.
- Step 5: Bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Step 6: Let the cheesecake cool completely in the springform pan before refrigerating for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 3 days, its flavors deepening with time.
- For a warm, gooey center, carefully microwave individual slices for 10-15 seconds, but avoid over-heating.
- Serve with a dollop of fresh whipped cream and a sprinkle of extra raspberries for an elegant presentation.
- To prevent cracking, ensure your cream cheese is at room temperature and avoid over-mixing the batter; gently fold in the ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American