Ingredients
Method
Preparation of the crust
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is well blended and resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Chill it in the refrigerator for about 10 minutes.
Preparation of the filling
- In a separate large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Carefully fold in the melted white chocolate, ensuring it’s well incorporated without losing the creaminess.
- Next, gently fold in the whipped cream until it is light and airy, being cautious not to deflate it.
- Add the fresh raspberries and fold them in gently.
Assembly and chilling
- Pour the filling over the chilled crust and use a spatula to smooth the top.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set fully.
- Just before serving, garnish with extra fresh raspberries for a pop of color and sweetness.
Nutrition
Notes
Leftovers can be stored in the refrigerator for up to five days in an airtight container. For longer storage, individual slices can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.