Rating: 5 stars 4.8
3374 Ratings
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  • 2 star values: 21
  • 1 star values: 17

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.

Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
additional:
8 hrs
total:
9 hrs 35 mins
Servings:
16
Yield:
1 9-inch cheesecake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Crust:
Sauce:
Cheesecake:
Cheesecake:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

412 calories; protein 6.8g; carbohydrates 34.4g; fat 28.3g; cholesterol 96.4mg; sodium 225.8mg. Full Nutrition
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