Description
A luscious cheesecake that combines the creamy richness of white chocolate with the tartness of raspberry puree, all set on a buttery vanilla wafer crust.
Ingredients
Scale
- 2 cups crushed vanilla wafers
- 1/2 cup melted butter
- 24 oz cream cheese (softened)
- 1 cup sugar
- 1/2 cup white chocolate (melted)
- 1/2 cup raspberry puree
- 3 eggs
- Fresh raspberries (for garnish)
Instructions
- Preheat the oven to 325°F (160°C). In a bowl, mix the crushed vanilla wafers with melted butter and press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the melted white chocolate and raspberry puree, then mix in the eggs one at a time until fully combined.
- Pour the cheesecake batter over the crust in the springform pan and bake for about 50 minutes, or until the center is set.
- Once baked, allow the cheesecake to cool, then chill in the refrigerator for at least 4 hours before serving.
- Garnish with fresh raspberries before slicing and serving.
Notes
Store any leftovers in the refrigerator, covered, for up to 5 days. You can also freeze the cheesecake (without the garnish) for up to 2 months. Thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes