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Decadent White Chocolate Raspberry Cheesecake Recipe

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A rich and creamy white chocolate cheesecake swirled with vibrant raspberry sauce, baked to perfection on a buttery graham cracker crust.

Ingredients

Units Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1/3 cup butter, melted
  • 1 (10 oz) package frozen raspberries
  • 2 tbsp white sugar (for raspberry sauce)
  • 2 tsp cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 oz) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 large eggs
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the pan.
  3. In a saucepan, combine raspberries, 2 tbsp sugar, cornstarch, and water. Bring to a boil, and continue boiling for 5 minutes, or until sauce thickens. Strain to remove seeds.
  4. In a double boiler, melt white chocolate chips with half-and-half, stirring until smooth. Set aside to cool slightly.
  5. In a large bowl, mix cream cheese with 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture.
  6. Pour half of the batter over the crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into the pan and spoon more raspberry sauce on top. Swirl with a knife for a marbled effect.
  7. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours or overnight before removing from pan.

Notes

  • Use fresh raspberries when in season for an even brighter flavor.
  • Let the cheesecake cool completely before refrigerating to avoid cracks.
  • For a gluten-free version, use gluten-free graham crackers.

Nutrition

Find it online: https://easy-tapas-recipes.com/decadent-white-chocolate-raspberry-cheesecake-recipe/