1 cup powdered sugar
1 teaspoon vanilla extract
12 oz (340g) white chocolate, melted and cooled
1 cup heavy cream, whipped to stiff peaks
For the Raspberry Compote:
2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
For Garnish:
Fresh raspberries
White chocolate curls
Directions:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until well combined.
Gradually add the melted white chocolate to the cream cheese mixture, beating until smooth and creamy.
Gently fold in the whipped cream until evenly incorporated.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Chill in the refrigerator for at least 4 hours or until set.
In a saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens into a compote. Remove from heat and let cool completely.
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