White Chocolate-Raspberry Cheesecake

Name: White Chocolate-Raspberry Cheesecake
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 10 min
Yield: 16 people
Ingredients: 10 oz (280g) raspberries; 1/2 cup water; 2 tablespoons sugar; 2 teaspoons cornstarch; 1 cup chocolate cookie crumbs; 1/2 cup sugar; 1/4 cup butter; 2 cups white chocolate chips; 1/2 cup half-and-half; 3 packages cream cheese; 3 egg; 1 tablespoon cornstarch; 1 teaspoon vanilla extract

User Reviews

4.6

18 reviews

Excellent

Prep Time
30 mins
Cook Time
40 mins
Additional Time
2 hrs
Total Time
3 hrs 10 mins
Servings
16 people
Calories
402 kcal
Course
Cake
Cuisine
International

White Chocolate-Raspberry Cheesecake

Kelsey Carr

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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!

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Ingredients

Servings

Raspberry Sauce

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

Cheesecake

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

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Instructions

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Make Sauce:

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

Make Cheesecake:

Preheat the oven to 325°F (162°C). In a bowl, stir together the cookie crumbs, 3 tablespoons of sugar, and butter. Press the mixture into the bottom of a 9-inch springform pan. (I used Oreo cookies; I placed the cookies in a Ziploc bag and smashed them with the bottom of a small pan.)
Melt the 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 the cream cheese and the remaining ½ cup of sugar with an electric mixer on low speed until smooth. Beat in the eggs one at a time. Stir in the cornstarch, vanilla extract, and white chocolate mixture. Mix well, but do not overmix. Pour half of the batter over the crust and drizzle 3 tablespoons of sauce on top. Add the remaining batter and spoon another 3 tablespoons of sauce on top. Use a knife tip or a bamboo skewer to swirl the sauce into the batter to create a marbled effect.
Bake until the center jiggles slightly and the edges are puffed, about 40-45 minutes. Cool at room temperature, then cover with plastic wrap and chill for at least 2 hours, or preferably overnight, before removing from the pan. Top the cheesecake with the remaining sauce and fresh raspberries. Slice and serve cold.

Notes

Adapted from: Greatest Hits All Recipes Magazine.

Nutrition Information

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Serving 16people Calories 402kcal (20%) Carbohydrates 33g (11%) Protein 5g (10%) Fat 28g (43%) Saturated Fat 15g (75%) Cholesterol 92mg (31%) Sodium 218mg (9%) Fiber 1g (4%) Sugar 27g (54%)