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White Chocolate Raspberry Cheesecake


Very Comparable to Cheesecake Factory

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  • 1 cup of chocolate cookie crumbs
  • 3 tablespoons of white sugar
  • 1/4 cup melted butter
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups of white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounces) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon of vanilla extract



Step 1

1. In a medium Bowl, mix together cookie crumbs, 3 Tablespoons sugar, and melted butter. Press mixture into the bottom and an inch up the sides of a 9 inch spring-form pan.

2. In a sauce pan, combine raspberries, 2 Tablespoons sugar, cornstarch, and water. Bring to a boil and continue boiling for 5 minutes, or until sauce is tick. Stain sauce through a mesh strainer to remove seeds.

3.Preheat oven to 325 degrees F. In a glass or plastic bowl melt the white chocolate chips with the half-and-half. Melt in the microwave 40 seconds at a time, stirring in between, until the chocolate is smoothly mixed into the half-and-half.

4. in a large bowl, mix together cream cheese and 1/2 cup of 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 of raspberry sauce over the batter. Pour remaining cheesecake batter into pan, and again spoon tablespoons of 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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