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White Chocolate Raspberry Cheesecake
Prep
25 mins
Cook
1 hr 10 mins
Servings
16
Difficulty
Hard
This white chocolate raspberry cheesecake is honestly one of my favorite desserts to make when I want to impress without spending hours in the kitchen. The combination of rich white chocolate with tart raspberries is just divine, and here's the best part: it comes together in under two hours total. Plus, raspberries are packed with antioxidants that make this indulgence feel just a tiny bit better for you. The chocolate cookie crust is super simple to throw together with just a few pantry staples, so you probably have everything you need already. Trust me, once you try this, it'll become your go to dessert for any occasion.
Ella x
Ingredients
- 11 cup chocolate cookie crumbs
- ¼ cup butter, melted¼ cup butter, melted
- 33 tablespoons white sugar
Detail level
Instructions
- 1
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.
- 2
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.
- 3
Preheat the oven to 325 degrees F (165 degrees C).
- 4
Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.
- 5
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.
- 6
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.
- 7
Remove cheesecake from the pan and serve with remaining raspberry sauce.
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