Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes White Chocolate Raspberry Cheesecake 4.8 (3,412) 2,483 Reviews 813 Photos This white chocolate raspberry cheesecake is excellent and similar to one you would get in a restaurant. Great for special occasions. Garnish with white chocolate curls if desired. By Cindy Catudal Shank Updated on October 27, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 813 813 813 813 813 Prep Time: 25 mins Cook Time: 1 hr 10 mins Additional Time: 8 hrs Total Time: 9 hrs 35 mins Servings: 16 Yield: 1 (9-inch) cheesecake Jump to Nutrition Facts Ingredients Crust: 1 cup chocolate cookie crumbs ¼ cup butter, melted 3 tablespoons white sugar Sauce: 1 (10 ounce) package frozen raspberries ½ cup water 2 tablespoons white sugar 2 teaspoons cornstarch Cheesecake: 2 cups white chocolate chips ½ cup half-and-half cream 3 (8 ounce) packages cream cheese, softened ½ cup white sugar 3 large eggs 1 teaspoon vanilla extract Directions Make crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan. Make sauce: Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds. Preheat the oven to 325 degrees F (165 degrees C). Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth. Mix together cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Pour 1/2 of the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter on top. Spoon 3 tablespoons raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect. Bake in the preheated oven until filling is set, 55 to 60 minutes. Cool cheesecake at room temperature, then cover with plastic wrap and refrigerate until thoroughly chilled, 8 hours to overnight. Remove cheesecake from the pan and serve with remaining raspberry sauce. Dotdash Meredith Food Studios Editor's Note: Please note the difference in total time when following the magazine version of this recipe. I Made It Print Nutrition Facts (per serving) 293 Calories 18g Fat 30g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 293 % Daily Value * Total Fat 18g 23% Saturated Fat 10g 51% Cholesterol 66mg 22% Sodium 131mg 6% Total Carbohydrate 30g 11% Dietary Fiber 1g 5% Total Sugars 26g Protein 4g 8% Vitamin C 5mg 5% Calcium 77mg 6% Iron 1mg 6% Potassium 145mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved