Home > Desserts recipes > White Chocolate Raspberry Cheesecake recipe

White Chocolate Raspberry Cheesecake recipe

Printable version here: White Chocolate Raspberry Cheesecake (Home version)

Here’s a recipe I got that is very similar to one served at an Italian restaurant chain that everyone knows. Here is the home version, where it can be enjoyed without the guilt of noshing on breadsticks beforehand. Ooh, I’ve given too much away *grin*


  • 2 ready pie crusts (I like the chocolate or graham cracker found in the baking aisle)
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. To make raspberry sauce: In a medium sauce pan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil and continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside.
  3. In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to a lukewarm state.
  4. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time. Blend in vanilla and melted white chocolate chips. Pour half of batter in one pie shell, then the rest in the other.
  5. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into both pie crusts. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.
  6. Bake in the preheated oven for 55 to 60 minutes, or until filling is set.
  7. Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Here is the result:

Want a slice? šŸ™‚

The batter will make enough for two pie shells, or you can use a springform pan with the following for the crust:

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

To make the crust: In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
Press mixture onto the bottom of a 9 inch springform pan. Then continue on with the batter recipe above. Yields 1 cheesecake via springform pan.

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