This is an amazing White Chocolate Raspberry Cheesecake, with a white cheesecake base, a raspberry swirl and raspberry topping too.
This is a beautiful cheesecake for a special occasion! The white chocolate cheesecake base is totally delicious. Add that raspberry sauce, and you’ve got yourself a bakery-quality dessert! It’s so pretty!
Ingredients Needed:
- shortbread cookies
- salted butter
- frozen raspberries
- granulated white sugar
- cornstarch
- cream cheese
- vanilla extract
- white chocolate
- eggs
How to make a Shortbread Crust:
Preheat the oven to 325℉. In a medium bowl, combine the cookie crumbs and butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
How to make White Chocolate Raspberry Cheesecake:
The complete, printable recipe is at the bottom of this post.
MAKE THE SAUCE:
In a medium saucepan, combine the raspberries, water, sugar and cornstarch. Bring to a boil, and continue boiling until the sauce is thick, about 5 minutes. Strain through a mesh strainer to remove the seeds.
MAKE THE FILLING:
- Serve slices of cheesecake with the remaining raspberry sauce.
- In a large bowl, use an electric mixer to combine the cream cheese, sugar and vanilla until well-blended. Add the melted white chocolate; mix well. Add the eggs, one at a time, mixing on low speed after each until just blended. Pour ½ of the batter over the crust. Spoon 3 tablespoons of the raspberry sauce over the batter. Pour the remaining filling on top. Spoon 3 more tablespoons of the raspberry sauce over the batter. Swirl the batter with the tip of a knife to create a marbled effect.
- Bake 60 to 65 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cheesecake; cool before removing the rim. Refrigerate the cheesecake for a minimum of 4 hours.
Recipe Tips and Substitutions:
- If your cheesecake cracks on top, add a few fresh raspberries in the cracks. No one will even see them!
- Sub blueberries or strawberries for the raspberry, if you’d like to change things up and create a blueberry cheesecake or a strawberry cheesecake.
- Use 1 3/4 cups graham cracker crumbs in place of the shortbread crumbs if you prefer a graham cracker crust.
What I Love About This Recipe:
- It’s not just a classic cheesecake, it’s white chocolate!
- The raspberry sauce is a delicious topping.
- I love the choice of shortbread cookies as a crust instead of graham crackers.
Favorite Cheesecake Recipes:
MAKE THE CRUST:
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Preheat the oven to 325℉. In a medium bowl, combine the cookie crumbs and butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
MAKE THE SAUCE:
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In a medium saucepan, combine the raspberries, water, sugar and cornstarch. Bring to a boil, and continue boiling until the sauce is thick, about 5 minutes. Strain through a mesh strainer to remove the seeds.
MAKE THE FILLING:
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In a large bowl, use an electric mixer to combine the cream cheese, sugar and vanilla until well-blended. Add the melted white chocolate; mix well. Add the eggs, one at a time, mixing on low speed after each until just blended. Pour ½ of the batter over the crust. Spoon 3 tablespoons of the raspberry sauce over the batter. Pour the remaining filling on top. Spoon 3 more tablespoons of the raspberry sauce over the batter. Swirl the batter with the tip of a knife to create a marbled effect.
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Bake 60 to 65 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cheesecake; cool before removing the rim. Refrigerate the cheesecake for a minimum of 4 hours.
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Serve slices of cheesecake with the remaining raspberry sauce.
Serving: 1slice, Calories: 374kcal, Carbohydrates: 28g, Protein: 6g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 108mg, Sodium: 271mg, Potassium: 122mg, Fiber: 1g, Sugar: 18g, Vitamin A: 880IU, Vitamin C: 5mg, Calcium: 67mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.