Raspberry White Chocolate Cheesecake

Instructions
1 Preheat the oven and prepare the pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to ensure the cheesecake comes out easily after baking.
2 Make the crust: In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is fully incorporated and has a crumbly texture. Press this mixture firmly into the bottom of the prepared springform pan to create the crust. Bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool completely.
3 Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the vanilla extract and mix to combine. Gradually add the eggs one at a time, making sure to mix well after each addition. Once the eggs are fully incorporated, pour in the melted white chocolate and mix until the filling is smooth and glossy.
4 Add the raspberries: Gently fold in the fresh raspberries into the cheesecake batter. Be careful not to break the berries apart too much; you want them to remain mostly intact for bursts of raspberry flavor throughout the cheesecake.
5 Assemble the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top and ensure an even surface.
6 Bake the cheesecake: Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggly. After baking, turn off the oven and let the cheesecake sit inside for an additional hour. This helps prevent cracking.
7 Cool the cheesecake: Once the hour has passed, remove the cheesecake from the oven and allow it to cool to room temperature. For best results, refrigerate the cheesecake for at least 4 hours or overnight. This will ensure the flavors meld together and the texture firms up.
8 Make the raspberry sauce: In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring gently, until the raspberries break down and the sauce thickens (about 5-7 minutes). Remove from heat and let it cool.
9 Serve and enjoy: Once the cheesecake is fully chilled, slice it and drizzle with the homemade raspberry sauce. The combination of creamy cheesecake, sweet white chocolate, and tangy raspberry sauce is sure to please any dessert lover.
Tips for the Perfect Cheesecake:
• Make sure the cream cheese is softened before mixing to avoid lumps.
• Don’t overmix the batter once the eggs are added, as this can cause the cheesecake to crack.
• Allow the cheesecake to cool completely before refrigerating, and never skip the chilling time for the best texture.
This Raspberry White Chocolate Cheesecake is the perfect dessert for special occasions or whenever you want to treat yourself to something extraordinary. With its luxurious texture and vibrant raspberry flavor, it’s sure to be a crowd-pleaser. Enjoy!