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White Chocolate Raspberry Cheesecake

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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















1 cup chocolate cookie crumbs
3 large eggs
½ cup sugar
8 ounces cream cheese
½ cup cream
2 cups white chocolate chips
½ cup water
2 teaspoons cornstarch
2 tablespoons sugar
10 ounces raspberries, frozen
¼ cup butter
3 tablespoons sugar
1 teaspoon vanilla extract


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.

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.

Preheat oven to 325℉ (160℃) (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.

In a large bowl, mix together cream cheese and ½ 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.

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 19364% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 106mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 7g
Vitamin A 10% Vitamin C 0%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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