We made this Raspberry White Chocolate Cheesecake way back in April when my husband passed his dissertation defense. It was a big day in our family and we needed to celebrate! So, we had this delicious dessert and now I want to share the recipe with you!
This cheesecake really is so good, it makes up for the little bit of extra work it takes to make the raspberry sauce. And if there is any raspberry sauce left over you can use it in other dishes. We did and I will share those with you later. I hope you love it as much as we did!
Raspberry White Chocolate Cheescake
slightly adapted from here
- 1 3/4 cups graham cracker crumbs (about 15 crackers)
- 1/3 cup butter, melted
- 1/4 cup sugar
- 10 oz package of frozen raspberries
- 1/2 cup plus 2 Tbl. sugar, divided
- 2 tsp. cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half and half
- 3 (8 oz.) packages cream cheese
- 3 eggs
- 1 tsp. vanilla
Prepare graham cracker crust by combining graham cracker crumbs, melted butter, and 1/4 cup sugar and then pressing into a pan. I used a spring form pan, but you could use a pie plate too.
Now to prepare the raspberry sauce. Combine the raspberries, 2 Tablespoons of sugar, cornstarch, and water in a saucepan. Bring to a boil and boil for 5 minutes. Then strain through a wire mesh strainer to remove seeds. (This part was harder than I imagined. I had to push the sauce through the strainer, but it is well worth the effort. 🙂 )
Preheat oven to 325 degrees. Melt the white chocolate chips with the half and half over medium-low heat in a pan until melted and then set aside.
Mix together cream cheese and 1/2 cup sugar. Mix in eggs, one at a time, blending completely after each addition. Add in vanilla and melted white chocolate. Pour half of the cheesecake batter over the crust. Spoon 3 Tablespoons of the raspberry sauce over top. Pour the remaining cheesecake batter into the pan and then spoon an additional 3 Tablespoons raspberry sauce on the top. Swirl with a knife to make it pretty and swirly!
Bake for 55 to 60 minutes. Cool, and then refrigerate for 8 hours. Serve with the remaining raspberry sauce!
Have a great day!