White Chocolate Raspberry Cheesecake
Prep time
Cook time
Total time
Velvety smooth White Chocolate Raspberry Cheesecake is the best cheesecake ever! It has a divine graham cracker crust and is topped with appealing raspberry sauce.
Recipe type: Dessert
Cuisine: American
Serves: 16 servings
  • 2 cups graham cracker crumbs
  • 8 Tablespoons butter, melted
  • ⅓ cup sugar
  • 2 bars (8-ounces) White Chocolate Baking Bar, broken into ½" pieces
  • ⅓ cup boiling water
  • 4 (8-ounce) packages of cream cheese, softened
  • ¾ cup sugar
  • 1 Tablespoon vanilla extract
  • 3 large eggs, at room temperature
  • ¼ teaspoon salt
  • 1 (12-ounce) package of frozen raspberries, thawed, or 2½ cups of fresh raspberries
  • ½ cup sugar
  • 4 teaspoons cornstarch
For garnish
  • 1 cup fresh raspberries
  • mint leaves
  • whipped cream
For the crust
  1. Preheat oven to 350 degrees and position rack just below center.
  2. In a medium bowl, mix the butter, graham cracker crumbs, and sugar until blended.
  3. Press the mixture firmly and evenly over the bottom of an ungreased 9-inch springform pan.
  4. Set the baking pan on a baking sheet and bake the crust 12 to 15 minutes, until golden brown.
  5. Set the pan and baking sheet on a rack to cool.
  6. When cool enough to handle, grease the sides of the pan above the crust and set aside.
For the filling
  1. Reduce the oven temperature to 300 degrees.
  2. Put the chocolate in a medium bowl. Pour boiling water over the chocolate and shake the bowl to submerge the chocolate. Cover and let stand for 2 minutes without stirring.
  3. Whisk the chocolate and water together until thoroughly blended and smooth. Set aside.
  4. In a large bowl, beat the cream cheese just until smooth (about 1-1/2 minutes), scraping the bowl and beaters once or twice.
  5. Beat the eggs in one at a time, just until blended.
  6. Use a rubber spatula to stir the melted chocolate thoroughly into the filling. Scrape the filling on top of the crust and spread it evenly.
  7. Bake the cake, on the baking sheet, for 60 to 70 minutes, until edges of the cake are puffed but the center still jiggles like tender gelatin when the pan is gently shaken.
  8. Set the pan on a rack. Slide a thin paring knife carefully around the upper edges of the cake to detach it from the pan, but do not remove the pan sides. When the cake is cool, loosen the sides of the pan, but do not remove them.
  9. Refrigerate the cake until it is thoroughly cold, before covering it with plastic wrap. For the best flavor, keep the cake refrigerated for at least 8 hours, preferably 24 to 36 hours before topping and serving.
For the topping
  1. Puree half of the raspberries (2⅔ cups) with the sugar in a blender or food processor. Strain the puree through a medium mesh strainer to remove the seeds if desired, to remove as much puree as possible.
  2. Measure puree and add water if necessary to make 2 cups. Whisk the cornstarch into the puree in a small non-reactive saucepan. Bring the mixture to a simmer over medium high heat, stirring constantly. Simmer 2 minutes, stirring constantly, until the puree is thickened and bright in color. Set aside.
  3. Uncover and remove the sides of the cake pan. If the top of the cake is moist, blot it with a dry paper towel.
  4. Scrape the hot topping on the cold cake and spread it easily.
  5. Garnish with fresh raspberries, mint leaves, and whipped cream and enjoy.
Recipe by Cheery Kitchen at https://cheerykitchen.com/white-chocolate-raspberry-cheesecake/