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

Ingredients

Raspberry Sauce
  • 10 oz (280g) fresh raspberries
  • 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 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 cornstarch
  • 1 teaspoon vanilla extract

Instructions

Make Sauce:
    Cup of Yum
  1. 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:
  1. 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.)
  2. Melt the white chocolate chips with half-and-half in a metal bowl set over a pan of simmering water, stirring occasionally until smooth.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 16people

Amount Per Serving

Calories 402

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.