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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar

White Chocolate Raspberry Truffle Cheesecake

Indulge in a dessert that's sure to wow your guests with the White Chocolate Raspberry Truffle Cheesecake Delight! This easy-to-make cheesecake features a creamy white chocolate filling layered with vibrant raspberries, creating a heavenly flavor experience. Perfect for any occasion! Dive into the detailed recipe with steps and tips to perfect your baking skills. Click through to discover how to make this dreamy cheesecake today!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the filling:

16 oz cream cheese, softened

1 cup white chocolate chips, melted

¾ cup granulated sugar

½ cup sour cream

3 large eggs

1 teaspoon vanilla extract

For the raspberry layer:

1 cup fresh raspberries (plus extra for garnish)

2 tablespoons sugar

1 tablespoon lemon juice

For decoration:

Whipped cream

Fresh mint leaves (optional)

Instructions
 

Prepare the crust:

    - Preheat the oven to 350°F (175°C).

      - In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

          - Bake for 10 minutes, then remove from the oven and let cool.

            Make the raspberry layer:

              - In a small saucepan, combine the fresh raspberries, sugar, and lemon juice.

                - Cook over medium heat for about 5 minutes, gently mashing the raspberries until they break down into a sauce.

                  - Remove from heat and let it cool slightly before straining to remove the seeds if desired.

                    Prepare the filling:

                      - In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

                        - Gradually add the melted white chocolate, granulated sugar, and sour cream, mixing until well incorporated.

                          - Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.

                            - Stir in the vanilla extract.

                              Assemble the cheesecake:

                                - Pour half of the cheesecake filling into the cooled crust.

                                  - Drizzle half of the raspberry sauce over the filling and use a knife or toothpick to swirl it gently.

                                    - Pour the remaining cheesecake filling on top, then drizzle the remaining raspberry sauce. Swirl again lightly.

                                      Bake the cheesecake:

                                        - Place the springform pan on a baking sheet to catch any drips.

                                          - Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.

                                            - Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.

                                              - Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours (or overnight) before serving.

                                                Serve and decorate:

                                                  - Carefully run a knife around the edges of the cheesecake before removing the springform pan.

                                                    - Top with dollops of whipped cream, fresh raspberries, and mint leaves if desired before cutting into slices.

                                                      Prep Time: 30 min | Total Time: 6 hr | Servings: 12