White Chocolate Raspberry (Print Version)

# Ingredients:

→ Crust

01 - 1/4 cup white sugar
02 - 1/2 cup melted unsalted butter
03 - 1 1/2 cups crushed graham crackers

→ Cheesecake Filling

04 - 1 cup melted white chocolate chips
05 - 16 oz softened cream cheese
06 - 3 eggs, large
07 - 1 teaspoon vanilla extract
08 - 1 cup fresh raspberries
09 - 1 cup sugar

→ Raspberry Sauce

10 - 1 tablespoon lemon juice
11 - 1/4 cup white sugar
12 - 1 cup fresh raspberries

# Instructions:

01 - Set your oven to 160°C and grease a 9-inch springform pan to stop sticking.
02 - Mix graham cracker crumbs, white sugar, and melted butter in a bowl till the mixture sticks together. Push it into the base of the greased pan. Bake for 8-10 mins, then take it out to cool down.
03 - Blend softened cream cheese with sugar until the consistency is smooth. Add in vanilla and mix it all completely.
04 - Drop in eggs one at a time, mixing after each addition. Stir in the melted white chocolate until everything’s evenly combined.
05 - Carefully mix in fresh raspberries without squishing them.
06 - Pour the creamy mixture over the chilled crust. Use a spatula to even it out on top.
07 - Bake for about 55-60 mins until the middle looks set but soft. Turn off the oven and leave the cheesecake in there for an extra hour.
08 - Take the cheesecake out of the oven and let it cool. Once at room temp, chill it in the fridge for at least 4 hours, or let it sit overnight.
09 - In a small cooking pot, stir together fresh raspberries, sugar, and lemon juice over medium heat. Keep stirring until raspberries break apart and the sauce gets thick, around 5-7 mins. Let it cool fully.
10 - Slice the cheesecake and add some raspberry sauce on top just before eating.

# Notes:

01 - You'll get better results if your dairy is at room temperature when mixing.
02 - You can keep the cheesecake in the fridge for roughly 5 days.