Name: White Chocolate Raspberry Cheesecake
Prep time: 25 min
Cook time: 70 min
Total time: 575 min
Ingredients: 1 cup chocolate cookie crumbs; 0.25 cup butter, melted; 3 tablespoons white sugar; 1 (10 ounce) package frozen raspberries; 0.5 cup water; 2 tablespoons white sugar; 2 teaspoons cornstarch; 2 cups white chocolate chips; 0.5 cup half-and-half cream; 3 (8 ounce) packages cream cheese, softened; 0.5 cup white sugar; 3 large eggs; 1 teaspoon vanilla extract

White Chocolate Raspberry Cheesecake

4.8

(3,389)

2,455 Reviews

797 Photos

This white chocolate raspberry cheesecake is excellent and similar to one you would get in a restaurant. Great for special occasions. Garnish with white chocolate curls if desired.

797

Prep Time:

25 mins

Cook Time:

1 hrs 10 mins

Additional Time:

8 hrs

Total Time:

9 hrs 35 mins

Servings:

Yield:

1 9-inch cheesecake

Jump to Nutrition Facts

Ingredients

Crust:

1 cup chocolate cookie crumbs
¼ cup butter, melted
3 tablespoons white sugar

Sauce:

1 (10 ounce) package frozen raspberries
½ cup water
2 tablespoons white sugar
2 teaspoons cornstarch

Cheesecake:

2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 large eggs
1 teaspoon vanilla extract

Directions

Make crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
Make sauce: Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds.
Preheat the oven to 325 degrees F (165 degrees C).
Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.
Mix together cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Pour 1/2 of the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter on top. Spoon 3 tablespoons raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect.
Bake in the preheated oven until filling is set, 55 to 60 minutes. Cool cheesecake at room temperature, then cover with plastic wrap and refrigerate until thoroughly chilled, 8 hours to overnight.
Remove cheesecake from the pan and serve with remaining raspberry sauce.

Dotdash Meredith Food Studios

Editor's Note:

Please note the difference in total time when following the magazine version of this recipe.

Nutrition Facts (per serving)

412	Calories
28g	Fat
34g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 412
% Daily Value *
Total Fat 28g	36%
Saturated Fat 17g	85%
Cholesterol 96mg	32%
Sodium 226mg	10%
Total Carbohydrate 34g	13%
Dietary Fiber 1g	4%
Total Sugars 29g
Protein 7g
Vitamin C 3mg	15%
Calcium 116mg	9%
Iron 1mg	6%
Potassium 109mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.