Tangy Raspberry Lemon Cheesecake: Indulgent White Chocolate Delight
A delicious and indulgent cheesecake treat featuring tangy raspberries, zesty lemon, and creamy white chocolate.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 6 oz white chocolate, melted
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugar until smooth.
- Add in the eggs one at a time, beating well after each addition.
- Mix in sour cream, lemon juice, and vanilla.
- Fold in melted white chocolate and raspberries gently.
- Pour the cheesecake mixture over the crust.
- Bake for 50-60 minutes or until set.
- Allow to cool before refrigerating for at least 4 hours.
- Serve chilled and enjoy!
Notes
- For extra flavor, add lemon zest to the cheesecake mixture.
- Top with additional raspberries before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Tangy Raspberry Lemon White Chocolate Cheesecake Treat