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Raspberry White Chocolate Cheesecake

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Course Dessert



  • 1 cup chocolate cookie crumbs
  • 3 tbsp white sugar
  • 1/4 cup butter melted

Raspberry Sauce

  • 1 (10 oz) package frozen raspberries
  • 2 tbsp white sugar
  • 2 tsp cornstarch
  • 1/2 cup water


  • 2 cups white chocolate chips
  • 1/2 cup half and half
  • 3 (8 oz) packages cream cheese
  • 1/2 cup white sugar
  • 3 eggs
  • 1 tsp vanilla extract


  • In a medium bowl mix together the crust ingredients. Press into the bottom of a 9” springform pan.
  • In a saucepan, combine the raspberry sauce ingredients. Bring to a boil, and boil for 5 minutes or until thick. Strain sauce to remove seeds.
  • In a double boiler, melt white chocolate chips and half and half, stirring occasionally until smooth.
  • Preheat oven to 325
  • In a large bowl, mix cream cheese and sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted chocolate mixture.
  • Pour half the batter into pan over crust. Spoon 3 tbsp of raspberry sauce over batter. Pour remaining batter into pan, and again spoon 3 tbsp of raspberry sauce over top. Swirl batter with a knife for a marble effect.
  • Bake for 55-60 minutes or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours. Before removing from pan. Serve with remaining sauce.

For mini

  • Prepare cupcake tin with liners, put about 1 ½ tsp of the crust mixture in each tin, then add ⅓ batter and 1 tbsp raspberry sauce in each and bake for 20 minutes.

For jars

  • Omit crust and sous vide in preheated jars at 176 degrees for 90 minutes. Serve with crust mixture to sprinkle on top with raspberry sauce.