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White Chocolate Raspberry Cheesecake


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Rate this recipe 4.6/5 (28 Votes)


  • White Chocolate Raspberry Cheesecake
  • Made to take to Jen and Mark's for Valentine's 2009. Aaron said it was as good as Olive Garden's.
  • 1 cup chocolate cookie crumbs
  • 3 tablespoons sugar
  • 1/4 cup butter, melted
  • 1 10-ounce package frozen raspberries
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half and half
  • 3 8-ounce packages cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract


Adapted from


Step 1

Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix cookie 
crumbs, 3 tablespoons sugar and melted butter until well blended. Press mixture 
onto the bottom of a 9 inch springform pan. 
To make raspberry sauce: In a medium saucepan, combine raspberries, 2 
tablespoons sugar, cornstarch and water. Bring to boil. Continue boiling until 
sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. 
Set aside. In the top of a double boiler, heat white chocolate chips and half-and-
half, stirring occasionally, until chocolate is melted and smooth. Remove from 
heat and allow to cool to lukewarm. 
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, 
one at a time. Blend in vanilla and melted white chocolate chips. Pour half of 
batter over crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour 
remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over 
the top of the batter. Swirl batter with the tip of a knife to create a marbled effect. 
Bake in the preheated oven for 55 to 60 minutes, or until filling is set. Allow to 
cool, cover with plastic, and refrigerate for 8 hours before removing from pan. 
Serve with remaining raspberry sauce.

Amount Per Serving

Calories: 407

Total Fat: 27.6g
Cholesterol: 101mg
Sodium: 230mg
Total Carbs: 35.1g
Dietary Fiber: 1g
Protein: 6.5g

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