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raspberry cheesecake
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4.56 from 9 votes

White Chocolate-Raspberry Cheesecake

White Chocolate Raspberry Cheesecake - the best raspberry cheesecake recipe ever, with rich, sweet and creamy cheesecake loaded with fresh raspberries and raspberry sauce. This incredible dessert is to die for!
Prep Time30 minutes
Cook Time40 minutes
Additional Time2 hours
Total Time3 hours 10 minutes
Course: Dessert Recipes
Cuisine: Cake
Keyword: raspberry cheesecake
Servings: 16 people
Calories: 402kcal
Author: Bee Yinn Low

Ingredients

Raspberry Sauce

  • 10 oz (280g) fresh raspberries
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 teaspoons corn starch

Cheesecake

  • 1 cup chocolate-cookie crumbs about 22 Oreo cookies
  • 1/2 cup sugar + 3 tablespoons
  • 1/4 cup unsalted butter melted
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half
  • 3 packages cream cheese softened (8 oz. (230g) per package)
  • 3 eggs at room temperature
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla extract

Instructions

Make Sauce:

  • Stir together the raspberries, water, sugar and cornstarch in a saucepan; bring to a boil and cook until sauce thickens, about 5 minutes. Strain with a mesh strainer, discard the seeds. Set aside.

Make Cheesecake:

  • Preheat oven to 325°F (162°C). Stir together the cookie crumbs, 3 tablespoons sugar and butter in a bowl. Press mixture into the bottom of a 9-inch spring form pan. (I used Oreo cookies, put the cookies inside a Ziploc bag and smashed with the bottom of a small pan.)
  • Melt white chocolate chips with half-and-half in a metal bowl set over a pan of simmering water, stirring occasionally, until smooth.
  • Gently beat together cream cheese and remaining 1/2 cup sugar with an electric mixer at low speed until smooth. Beat in eggs, one at a time. Stir in cornstarch, vanilla extract and white chocolate mixture. Mix well, but do not over mix. Pour half of batter over crust and drizzle with 3 tablespoons sauce on top. Add remaining batter, and spoon 3 tablespoons sauce on top. Swirl sauce on batter with a knife tip or a bamboo skewer to create the marbling effect.
  • Bake until center jiggles slightly and edges are puffed, 40-45 minutes. Cool at room temperature, then cover with plastic wrap and chill for at least 2 hours, or best overnight, before removing from pan. Top the cheesecake with the remaining sauce and fresh raspberries. Slice and serve cold.

Notes

Adapted from: Greatest Hits All Recipes Magazine.

Nutrition

Serving: 16people | Calories: 402kcal | Carbohydrates: 33g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 218mg | Fiber: 1g | Sugar: 27g