This cheesecake is fantastic and resembles one you might see in a restaurant. It is made with white chocolate and raspberries. fantastic for special events. If desired, add white chocolate curls as a garnish.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 35 mins |
| Servings: | 16 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 cup chocolate cookie crumbs
- ¼ cup butter, melted
- 3 tablespoons white sugar
- 1 (10 ounce) package frozen raspberries
- ½ cup water
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 2 cups white chocolate chips
- ½ cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Make crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
- Make sauce: Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds.
- Preheat the oven to 325 degrees F (165 degrees C).
- Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.
- Mix together cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Pour 1/2 of the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter on top. Spoon 3 tablespoons raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect.
- Bake in the preheated oven until filling is set, 55 to 60 minutes. Cool cheesecake at room temperature, then cover with plastic wrap and refrigerate until thoroughly chilled, 8 hours to overnight.
- Remove cheesecake from the pan and serve with remaining raspberry sauce.
- Please note the difference in total time when following the magazine version of this recipe.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 17 g |
| Sodium | 226 mg |
| Sugars | 29 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the inctructions, at the time of 60 mins in the oven the cake was still very jiggly in the middle. I needed to bake it for about 90+ mins. It came out terrible. Everyone liked the taste but it didn’t look like a cheesecake at all. The sauce was the only jummy thing about this cake. Not my first cheesecake btw, but the first one that failed badly. I cannot understand how the people in the comments got the cake baked at 60 mins.
This dessert was absolutely amazing!! Made it for the 4th of July and it was a big hit!
I used white chocolate baking bars instead of chips. I also added in the remaining raspberry sauce and did the swirl effect before baking.
This was the best cheesecake I have ever had and was the first I have ever made. The only thing I would do is do 2 and 1/2 cups of cookie crumble on the crust and do almond milk in the recipe instead of half and half. It was so good though and I did the changes and it was PERFECT!
This was an amazing cheesecake! I used the thin and crisp Oreos for my crust so I wouldn’t have a lot of the white filling in the crust, but still more cookies and less sugar. Also, make sure to have something to catch the butter in your oven! But, even people who claimed to not like raspberries LOVED this dessert and the raspberry sauce left to pour over the slices was divine! This was basically a recipe I wouldn’t change a thing on, and will be a special dessert in our household for years to come…
It turned out great for me. I followed the recipe, exactly as written!!
I made this for my husband’s birthday- it was quite a process for me but he really appreciated it! The video really helped me. I couldn’t find chocolate wafer cookies or crumbs so I used chocolate Teddy Grahams. Chocolate graham crackers should work as well. He can’t eat seeds anymore but loves berries, so pushing the raspberries through a sieve was great for him!
I’ve made this cheesecake several times, and it is always great without fail. I double the crust. I have so much fun decorating it each time. I made thos specific cheesecake for a dessert auction.
This was a bit sweet for my tastes, so although I made the raspberry sauce, I omitted it from my piece. I also could not find chocolate wafer cookies or pre-ground chocolate cookie crumbs anywhere, so I substituted by grinding chocolate animal crackers and it seemed to work just fine. My kids loved this so definitely will make again. A decadent but relatively easy dessert to prepare.
This is, hands down, the best dessert recipe I’ve ever encountered. I’ve made it for years, following the recipe, and people go crazy for it. I use more Oreo crumbs for the crust, I melt the white chocolate (I use Nestle’s chips) in the micro, I wrap the pan in foil before baking it in a water bath (no seepage). I’m usually happy with 50 minutes at 325. I’ve never had to let it sit in the cooling oven. I worry about overcooking. And I always use frozen raspberries and strain out the seeds. A pain, but I feel it’s better than using jam (I’ve tried both). I have to laugh at the few bad reviews. This recipe is almost foolproof.
This recipe is always a hit. I use Stonewall Kitchen Raspberry jam that I heat to liquefy and then stir into the cake and drizzle more on top. For the crust, I grind about 3/4 of a family pack of Oreo cookies in a food processor. I add the melted butter as the recipe calls for. I made this for my GF daughter and granddaughter by substituting the Oreo cookies with GF Oreo cookies. Worked great.
Great recipe, but def have to follow other’s advice and add pan of water (to prevent cracks in pie), I used parchment which is so nice to not have to serve the pie on the bottom part of spring form pan, and shut oven off; leave pie in oven for 15 min after the (50 min), then open door and let it cool down for an hour in open oven. I used raspberry seedless jam and added a little water to it. I covered my pie w/ real whipped cream (home made), and decorated outer edge w/ raspberries & shaved chocolate on the center. Everyone of the 10 people at the dinner party ate every bite & raved about it! Thank you for a great recipe!
This cheesecake was delicious I never thought of white chocolate and half and half instead of condensed milk but it’s amazing and this is gooding to be my go to recipe from now on!
I make this all the time as my go to cheesecake and it has been amazing every single time. I’ll never make cheesecake without white chocolate again. I use graham crackers for a crust. There is a really brown looking cheesecake in these pictures and if you cook it right it doesn’t look like that! It’s amazing.
This cheesecake was really, really wonderful! My raspberry sauce needed a little extra cornstarch in order to thicken up, but this was the best cheesecake I have ever made – will definitely be making this again!
5 stars, everyone loved it! I doubled the white chocolate amount
Love! Made this for my birthday and everyone loved it. I personally would have loved a more raspberry taste in the cake, but the leftover sauce sold it for me. I put it on the side and they all added their own sauce. Some of my friends don’t prefer fruity desserts so it was a win – win. This is the second time that I have made this cheesecake and the first time was an epic flop. If you are making this cheesecake, I highly recommend using chocolate chips. Last time I used another white chocolate and my cake turned out soggy, and it was just not good. I also wish I would have baked at a lower temperature, it colored to quickly. But if you are baking at the recommended temperature be sure to check it 20-15 minutes earlier like I did. If I had left it in longer it would have flopped. Also, I used a graham cracker crust, I think it’s more fitting for this cake.
1st time I made it I used fresh strawberries & it was wonderful. Today I made it according to recipe.
I made it without the crust so it would be gluten free. I followed the recipe in the allrecipes magazine (Dec/Jan 2023). Baked it at 325 for 45 minutes, then turned off the oven, left the door closed for 40 minutes more. Cooled at room temp for 2 hours then refrigerated overnight. IT WAS PERFECT! I will be making this again!!!
I used 6 oz. Baker’s real white chocolate. I made it in a 7×11 pan but wished I had used a 9×13 (then made more crust) as it raised up and the center was not set after 60 minutes. I kept cooking but the center still didn’t set and the rest was getting overcooked. The center finally set up after cooking.
I made this cake per the recipe in the December issue exactly as printed. The baking time in the magazine was 40 minutes, not 55-60 as printed on this site. It was wonderful. I used the chocolate cookie crust which we thought was too sweet and too thin. Next time I will use the graham cracker crust even tho’ I don’t usually use that for my cheesecakes (I like the regular cookie crust recipe which I take halfway up the side). I used fresh berries, and the sauce was great!