White Chocolate Raspberry Cheesecake

1,974 Reviews 434 Pics
  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    10 h
CindyAnn
Recipe by  CindyAnn

“This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch cheesecake

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Directions

  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  2. In a saucepan, combine raspberries, 2 tablespoons 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 F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with 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. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons 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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Reviews (1,974)

Rate This Recipe
ESTELLA93
2208

ESTELLA93

I made 2 cakes. The 1st one wasn't very appealing but it tasted great. The 2nd one looked beautiful and tasted even better. What did I do different the 2nd time? I read the cheesecake techniques article found on this website. I wrapped foil around the bottom of my pan & placed the pan on a cookie sheet. Then I filled the cookie sheet w/water. I baked the cheesecake for an hour then turned the oven off & let the cheesecake sit in the oven for another hour. This prevents the cake from sinking in the middle. Everyone loved it! It was delicious and I can't wait to make it again.

CLEMSONMAV
1511

CLEMSONMAV

This recipe got rave reviews from my family on Christmas! One tip, which made this even easier to make: I used seedless raspberry jam instead of cooking the raspberries on the stove. I just microwaved 6 tablespoons of jam for 30 seconds before adding to the cheesecake. It was so much easier and tasted fantastic! I also microwaved the white chocolate with half-and-half with excellent results. I will definitely make this again! Everyone was so impressed!

Jill Schilz
911

Jill Schilz

This is SOOOOOOOOOOO delicious -- I've made it three times now, and it is already legendary within my extended family! :-) Just a couple of recommendations: definitely double the amount of cookie crumbs used for the crust; one cup barely covers the bottom of the springform pan. If you're using smashed up Oreos for your chocolate cookie crumbs (which is what I do), then you don't need anywhere near as much butter or sugar in the crust; the Oreo creamy filling provides lots of sweetness and stick-it-together-ness. I use 2 cups crushed Oreos, only one tablespoon sugar, and 1/4 cup melted butter -- the crust comes out perfect that way. Also, I'm not sure if I just have delinquently leaky springform pans or what, but the first time I made this, I ended up with melted butter dripping down from the bottom of the pan all over the bottom of my oven (quite a mess). Now I put a jelly roll pan on the oven shelf below to catch the dripping butter, and all is well. :-) I have ended up with a few cracks in the top of the cheesecake each time I have made this, but once I pile on tons of white chocolate shavings/curls, no one is the wiser! This cheesecake absolutely could NOT taste better -- people go CRAZY over it.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 412 cal
  • 21%
  • Fat
  • 28.3 g
  • 43%
  • Carbs
  • 34.4 g
  • 11%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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