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White Chocolate Raspberry Cheesecake

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A rich and creamy white‑chocolate cheesecake swirled with tangy raspberry sauce on a chocolate cookie crust—perfect for special occasions.

Ingredients

  • 1 cup chocolate cookie crumbs
  • ¼ cup butter, melted
  • 3 tbsp sugar (for crust)
  • 1 (10 oz) package frozen raspberries
  • ½ cup water (for sauce)
  • 2 tbsp sugar (for sauce)
  • 2 tsp cornstarch
  • 2 cups white chocolate chips
  • ½ cup half‑and‑half cream
  • 3 (8 oz) packages cream cheese, softened
  • ½ cup white sugar (for filling)
  • 3 large eggs
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 325 °F (165 °C). Line a 9‑inch springform pan or wrap it in foil.
  2. Make crust: combine cookie crumbs, melted butter, and sugar; press into pan bottom.
  3. Make raspberry sauce: in saucepan combine raspberries, water, sugar, cornstarch; bring to a boil, cook ~5 min until thick, strain and set aside.
  4. Melt white chocolate chips with half‑and‑half over simmering water, stir until smooth.
  5. In large bowl beat cream cheese and sugar until smooth; beat in eggs one at a time, then vanilla, then melted white‑chocolate mixture.
  6. Pour half batter over crust; spoon ~3 tbsp raspberry sauce over; top with remaining batter and remaining sauce; swirl with knife.
  7. Bake 55–60 min until set at edges and slightly jiggly in center.
  8. Cool at room temperature, then refrigerate 8 hours or overnight.
  9. Remove pan, serve with extra raspberry sauce or fresh raspberries.

Notes

  • You can use a water bath to prevent cracks.
  • Straining sauce removes seeds for a smooth swirl.
  • Allow batter to cool slightly before spooning to preserve swirl effect.

Nutrition

Find it online: https://lauracooks.com/white-chocolate-raspberry-cheesecake/