WHITE CHOCOLATE RASPBERRY CHEESECAKE

Ingredients

Instructions

1. Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan.
2. In a medium bowl, mix cookie crumbs with 3 tablespoons sugar and melted butter, then press this mixture into the pan to form an even crust.
3. In a saucepan over medium heat, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Boil for approximately 5 minutes, stirring until thickened.
4. Strain the thickened raspberry sauce through a fine mesh strainer to remove seeds and set aside.
5. Using a metal bowl over a saucepan of simmering water, melt the white chocolate chips with half-and-half cream. Stir until smooth, then allow to cool slightly.
6. In a large bowl, beat the cream cheese and sugar together until smooth. Gradually beat in eggs, one at a time, followed by vanilla extract.
7. Blend the melted white chocolate into the cream cheese mixture.
8. Pour half of the cheesecake batter over the crust prepared earlier. Drizzle about 3 tablespoons of the raspberry sauce evenly over the batter.
9. Add the remaining batter and drizzle 3 more tablespoons of raspberry sauce over the top. Use a knife to gently swirl the sauce creating a marbled effect.
10. Bake in the preheated oven for 55-60 minutes, or until the center is nearly set.
11. Let the cheesecake cool in the pan at room temperature before refrigerating for a minimum of 8 hours.
12. Release the cheesecake from the pan, slice, and serve with the remaining raspberry sauce.

Recipe from BakeBot • 11/9/2026