White Chocolate Raspberry Cheesecake

By on February 10, 2015

White Chocolate Raspberry Cheesecake

This white chocolate raspberry cheesecake is like a creamy raspberry dream.

The marble swirls are so beautiful, we could get lost. Not only does this cheesecake make a lovely presentation, but it tastes like white chocolate heaven…rich, inviting and velvety.


  • 1 c. Oreo® cookies, crushed
  • 3 tbs. sugar
  • ¼ c. butter, melted
  • 10 oz. frozen raspberries
  • 2 tbs. sugar
  • 2 tsp. cornstarch
  • ½ c. water
  • 2 c. white chocolate chips
  • ½ c. half and half cream
  • 24 oz. cream cheese, room temperature
  • ½ c. sugar
  • 3 eggs
  • 1 tsp. vanilla

Preheat oven to 325˚. In a small bowl mix cookie crumbs, sugar and butter. Press into bottom of spring form pan and set aside. In a saucepan combine raspberries, sugar, cornstarch and water. Bring to a boil and boil for 5 minutes. Strain sauce to remove seeds. In a small bowl, microwave white chocolate chips until melted, stirring often.

In a large bowl, mix cream cheese and sugar until smooth. Beat in eggs individually. Add melted chips and vanilla. Pour half of batter over crust. Spoon 3 tbs. of raspberry sauce over batter and spread thin. Pour remaining batter into pan and spoon 3 more tbs. of sauce on top. Swirl batter with the tip of a knife. Bake for 50-60 minutes or until filling is set.Cool and refrigerate for 8 hours. Serve with remaining raspberry sauce and top with fresh berries.