White Chocolate Raspberry Cheesecake Recipe

Name: White Chocolate Raspberry Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 9 h 30 min
Yield: 12 serving
Ingredients: 1 cup Oreo crumbs; 3/4 cup sugar; 1/4 cup butter; 1 oz. package frozen raspberries; 2 teaspoon cornstarch; 1/2 cup water; 2 cups white chocolate chips; 1/2 cup half and half; 3 oz. cream cheese packages; 3 eggs; 1 tablespoon vanilla extract

User Reviews

4.8

27 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Refrigerating Time
8 hrs
Total Time
9 hrs 30 mins
Servings
12
Calories
337 kcal
Course
Dessert
Cuisine
American

White Chocolate Raspberry Cheesecake Recipe

Steven Mason

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White Chocolate Raspberry Cheesecake is a favorite Cheesecake Factory copycat. It's rich, creamy, and easy to make!

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Ingredients

Servings

1 cup Oreo crumbs
3/4 cup sugar (plus 1 tbsp)
1/4 cup butter melted
1 oz. package frozen raspberries
2 teaspoon cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half and half
3 oz. cream cheese packages softened
3 eggs
1 tablespoon vanilla extract

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Instructions

Mix together the cookie crumbs, 3 tablespoons of sugar, and melted butter in a medium bowl. Press this into the bottom of a 9-inch springform pan.
Combine raspberries, 2 tablespoons sugar, cornstarch, and water in a medium pot. Bring to a boil and boil for 5 minutes while the sauce thickens up. Strain the sauce through a mesh strainer to remove any seeds.
Preheat oven to 325°F. Melt white chocolate chips and half and half in a medium pot on low heat, stirring constantly until smooth.
Mix together cream cheese and 1/2 cup sugar in a large bowl until smooth. Add eggs one at a time and beat. Add vanilla and melted white chocolate and mix well.
Pour half the batter over the crust, then 3 tablespoons of the raspberry mixture over the batter. Pour the remaining batter into the pan and spoon 3 tablespoons of the raspberry sauce on top. Create a marbled effect by swirling the batter with the tip of a knife.
Bake the cheesecake for 55 to 60 minutes or until the filling is set.
Cover with plastic wrap and refrigerate for 8 hours before removing from the pan. Serve the cheesecake with the leftover raspberry sauce.

Nutrition Information

Show Details

Calories 337kcal (17%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 10g (50%) Cholesterol 61mg (20%) Sodium 144mg (6%) Potassium 142mg (4%) Sugar 35g (70%) Vitamin A 220IU (4%) Vitamin C 0.2mg (0%) Calcium 81mg (8%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 337 kcal

% Daily Value*

Calories	337kcal	17%
Carbohydrates	40g	13%
Protein	4g	8%
Fat	18g	28%
Saturated Fat	10g	50%
Cholesterol	61mg	20%
Sodium	144mg	6%
Potassium	142mg	3%
Sugar	35g	70%
Vitamin A	220IU	4%
Vitamin C	0.2mg	0%
Calcium	81mg	8%
Iron	1.4mg	8%