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White Chocolate Raspberry Cheesecake

Rated as 4.83 out of 5 Stars
150

"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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Ingredients

10 h servings 412
Original recipe yields 16 servings (1 - 9 inch cheesecake)

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 412 calories; 28.3 34.4 6.8 96 226 Full nutrition

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Reviews

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  1. 3160 Ratings

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Most helpful positive review

I made 2 cakes. The 1st one wasn't very appealing but it tasted great. The 2nd one looked beautiful and tasted even better. What did I do different the 2nd time? I read the cheesecake techniques...

Most helpful critical review

Don't know where I went wrong, since everyone else is raving about this. I baked mine for 60 minutes. I cooled, then chilled it for 24 hours. When cut, the center was very mushy. It's like the r...

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I made 2 cakes. The 1st one wasn't very appealing but it tasted great. The 2nd one looked beautiful and tasted even better. What did I do different the 2nd time? I read the cheesecake techniques...

This recipe got rave reviews from my family on Christmas! One tip, which made this even easier to make: I used seedless raspberry jam instead of cooking the raspberries on the stove. I just micr...

This is SOOOOOOOOOOO delicious -- I've made it three times now, and it is already legendary within my extended family! :-) Just a couple of recommendations: definitely double the amount of co...

Loved it. I'm making this for the THIRD time tonight! Everyone who tried the last one said it was better than my mom's cheesecake... and that's saying a ton! A couple things though.. make sure...

I used 2 cups of Oreo crumbs (I put them in my food processor, cream and all) , 1 Tablespoon sugar and 1/4 cup butter for the crust in a 10 in springform pan. I also used seedless raspberry pres...

I have made this cheesecake twice now. The first time i made it, I too, had a lot of trouble getting the raspberry seeds out which made the "raspberry swirl" almost non-existent, however, it tas...

I made this for my sister-in-law's birthday and it was heavenly! It has a creamy texture with undertones of white chocolate and raspberry. My sister-in-law said it tasted "professional." I doubl...

This is an EXCELLENT cheesecake! I made it for my family Christmas dinner and everyone just raved about it! I would not change a thing on this recipe! I plan to make it for New Year's Eve! A...

This is a great recipe--everyone I've served it to, loved it. I use oreos for the crust. Put them in a ziplock bag and crush them with a meat mallet and rolling pin. Also, blend the raspberri...