White Chocolate Raspberry Cheesecake

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White Chocolate Raspberry Cheesecake

Prep 1 m

Cook 1 m

Ready In 2 m

16 Servings

412 Calories


"This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired."

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  1. 1 cup chocolate cookie crumbs

  2. 3 tablespoons white sugar

  3. 1/4 cup butter, melted

  4. 1 (10 ounce) package frozen raspberries

  5. 2 tablespoons white sugar

  6. 2 teaspoons cornstarch

  7. 1/2 cup water

  8. 2 cups white chocolate chips

  9. 1/2 cup half-and-half cream

  10. 3 (8 ounce) packages cream cheese, softened

  11. 1/2 cup white sugar

  12. 3 eggs

  13. 1 teaspoon vanilla extract


  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

  2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

  3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

  4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

  5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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