White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

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Raspberry sauce is swirled into the batter of a creamy white chocolate cheesecake. Garnish with white chocolate curls if desired.

Modified from: White Chocolate Raspberry Cheesecake


Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  2. Preheat oven to 325 degrees F (165 degrees C). Melt white chocolate chips with half-and-half in microwave, stirring every minute until smooth.
  3. In a large bowl, mix together cream cheese and sugars until smooth. Beat in eggs one at a time. Minimize the amount of time spent mixing after adding eggs (creates air bubbles/cracks when baking). Blend in vanilla and melted white chocolate. Pour half of batter over crust. Heat 6 tablespoons raspberry sauce in microwave for 30 seconds, then spoon over batter. Pour remaining cheesecake batter into pan, and again spoon 6 tablespoons of heated raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  4. Bake for 55 minutes in a 1" waterbath on baking sheet (wrap bottom of springform pan in foil, so that water doesn't get into pan). Turn off oven, open oven door and let sit in oven for six hours. Cover and refrigerate for 6 hours before removing from pan. Serve with additional raspberry sauce, if desired.
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I've made this cheesecake twice; I thought the original recipe was fantastic, but, after reading the reviews, I made a few of the tweaks others suggested. It made a wonderful difference. I incre...