White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

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  • Prep Time


  • Total Time


  • Servings



  • 1 cup Chocolate cookie crumbs

  • 3 tablespoons white sugar

  • ¼ cup butter melted

  • 10 ounces frozen raspberries

  • 2 tablespoons white sugar

  • 2 teaspoons cornstarch

  • ½ cup water

  • 2 cups white chocolate chips

  • ½ cup half and half

  • 3 8 oz cream cheese

  • ½ cup white sugar

  • 3 eggs

  • 1 teaspoon vanilla extract


1. Mix cookie crumbs, 3 T. sugar and melted butter. Press mixture into 9 inch springform pan. 2. In a saucepan, combine raspberries. 2 T. 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. In a metral bowl over a pan of simmering water, melt white chocolate chips w. 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. Spooon 3 T. raspberry sauce over the top. Swirl batter with the tip of a knife to create a mable effect. 5. Bake for 50-60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining rasperry sauce.


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