Print Options

Back to Raspberry & White Chocolate Cheesecake >

Include these items:

Select reviews >

Taste of Home Logo

Raspberry & White Chocolate Cheesecake

 Raspberry & White Chocolate Cheesecake
My mom makes this cheesecake a lot because it's so good and really pretty. She calls it a "go-to" recipe. Someday I'll try to make it myself. —Charlotte Roos, Minneapolis, Minnesota
16 ServingsPrep: 40 min. Bake: 1-3/4 hours + chilling


  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1 tablespoon cornstarch
  • CRUST:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup cold butter
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1-1/4 cups heavy whipping cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 eggs, lightly beaten
  • 12 ounces white baking chocolate, melted and cooled


  • In a small saucepan, mix raspberries and cornstarch until blended.
  • Bring to a boil; cook and stir 1-2 minutes or until thickened. Press
  • through a fine-mesh strainer into a bowl; discard seeds. Cool
  • completely.
  • Preheat oven to 350°. Place a greased 9x3-in. deep springform pan
  • on a double thickness of heavy-duty foil (about 18 in. square). Wrap
  • foil securely around pan.

2 of 2

Raspberry & White Chocolate Cheesecake (continued)

Directions (continued)

  • For crust, in a small bowl, mix flour and sugar. Cut in butter until
  • crumbly. Press onto bottom of prepared pan. Place pan on a baking
  • sheet. Bake 20-25 minutes or until golden brown. Cool on a wire
  • rack. Reduce oven setting to 325°.
  • For filling, in a large bowl, beat cream cheese and sugar until
  • smooth. Beat in cream and vanilla. Add eggs; beat on low speed just
  • until blended. Stir in cooled chocolate. Pour half of the mixture
  • over crust. Spread with half of the raspberry puree. Top with
  • remaining batter. Drop remaining puree by tablespoonfuls over top.
  • Cut through batter with a knife to swirl.
  • Place springform pan in a larger baking pan; add 1 in. of hot water
  • to larger pan. Bake 1-3/4 to 2 hours or until edge of cheesecake is
  • set and golden. (Center of cheesecake will jiggle when moved.)
  • Remove springform pan from water bath. Cool cheesecake on a wire
  • rack for 10 minutes. Loosen cheesecake from pan with a knife; remove
  • foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from
  • pan. Yield: 16 servings.
Nutritional Facts: 1 slice equals 570 calories, 41 g fat (25 g saturated fat), 134 mg cholesterol, 247 mg sodium, 45 g carbohydrate, 1 g fiber, 8 g protein.