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White Chocolate Raspberry Cheesecake Recipe

Cheesecake is one of my all time favourite desserts. It's so decadent and can be modified for any flavour combination. The first time I tried this raspberry and white chocolate combo, I was in heaven. It is absolutely delicious! Give it a try and let us know what you think!

Photo Credit: letsdishrecipes.com


  • 1 (12 oz.) package frozen raspberries

  • 1/2 cup water

  • 2 tablespoons sugar

  • 1 tablespoon cornstarch

  • 1 1/4 cups graham cracker crumbs

  • 1/4 cup butter, melted

  • 2 cups white chocolate chips

  • 1/2 cup Half and Half

  • 3 (8 oz.) packages cream cheese, softened

  • 1/2 cup sugar

  • 1 tablespoon flour

  • 3 eggs, room temperature

  • 1 teaspoon vanilla


  1. In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.

  2. In a medium saucepan, make the raspberry sauce by combining raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling for approximately 5 minutes, or until sauce is thick. Strain the sauce through a mesh strainer to remove any seeds.

  3. Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl, over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. You can also melt the white chocolate in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.

  4. In a large bowl, beat the cream cheese and 1/2 cup of sugar with an electric mixer until smooth. Blend in flour. With the mixer on low speed, blend in eggs, vanilla and melted white chocolate.

  5. Pour half of the batter over the crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining cheesecake batter into the pan and again, spoon 3 tablespoons raspberry sauce over the top. Swirl the batter with the tip of a knife to create a marbled effect.

  6. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

To view the original recipe, click here.

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