Raspberry and white chocolate cheesecake

Raspberry and white chocolate cheesecake is a popular dessert in England. It is a creamy, decadent dessert that combines the tangy sweetness of raspberries with the rich, smooth flavor of white chocolate.

To make a raspberry and white chocolate cheesecake, you'll need a few key ingredients, including cream cheese, sugar, eggs, sour cream, raspberry puree, white chocolate, and graham crackers for the crust.

To start, crush the graham crackers and mix them with melted butter to make the crust. Press the mixture into the bottom of a springform pan and bake for about 10 minutes.

Next, mix the cream cheese, sugar, and eggs until smooth. Add in the sour cream and mix until well combined. Melt the white chocolate and add it to the mixture, stirring until fully incorporated. Finally, mix in the raspberry puree and pour the mixture over the crust.

Bake the cheesecake for about an hour, or until the center is set. Let it cool to room temperature, then refrigerate for at least a few hours or overnight.

Before serving, you can top the cheesecake with fresh raspberries, whipped cream, or additional white chocolate shavings. Enjoy!

here's a recipe for raspberry and white chocolate cheesecake:

Ingredients:

1. 1 1/2 cups graham cracker crumbs
2. 1/3 cup melted butter
3. 24 oz cream cheese, softened
4. 1 cup granulated sugar
5. 4 large eggs
6. 1 cup sour cream
7. 1/4 cup raspberry puree
8. 6 oz white chocolate, melted

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until fully combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass to pack the mixture down.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
5. In a separate mixing bowl, beat the cream cheese and sugar until smooth.
6. Add the eggs, one at a time, mixing after each addition.
7. Add the sour cream and mix until fully combined.
8. Melt the white chocolate and add it to the cream cheese mixture, stirring until fully incorporated.
9. Mix in the raspberry puree.
10. Pour the mixture over the cooled crust.
11. Bake the cheesecake for 55-60 minutes or until the center is set.
12. Let the cheesecake cool to room temperature, then refrigerate for at least 3-4 hours, or overnight.
13. Before serving, you can decorate the cheesecake with fresh raspberries, whipped cream, or additional white chocolate shavings.

Enjoy your delicious raspberry and white chocolate cheesecake!