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White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

This White Chocolate Raspberry Cheesecake is excellent and just as delicious as one you would get in a restaurant.
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Chilling Time 8 hours
Total Time 9 hours 35 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 293 kcal

Equipment

  • 9-inch Springform Pan
  • Saucepan
  • mixing bowls
  • metal bowl

Ingredients
  

Crust

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

Sauce

  • 1 package (10 ounce) 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 packages (8 ounce) cream cheese, softened
  • ½ cup white sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions
 

Directions

  • Gather the ingredients.
  • To make the crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
  • To make the raspberry 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).
  • To make the cheesecake filling: 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 ½ 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.

Notes

Garnish with white chocolate curls if desired.

Nutrition

Serving: 1sliceCalories: 293kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 66mgSodium: 131mgPotassium: 145mgFiber: 1gSugar: 26gVitamin C: 5mgCalcium: 77mgIron: 1mg
Keyword Cheesecake, dessert, holiday, Raspberry, special occasions, White Chocolate
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