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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
  • Total Time
    Prep: 40 min. Bake: 1-3/4 hours + chilling
  • Makes
    16 servings


  • 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 vanilla extract
  • 2 large 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 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
  • 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.
Nutrition Facts
1 slice (calculated without toppings): 570 calories, 41g fat (25g saturated fat), 134mg cholesterol, 247mg sodium, 45g carbohydrate (36g sugars, 1g fiber), 8g protein.
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Average Rating:
  • mommapeg54
    May 28, 2020

    This is an Amazing Cheesecake! It’s time consuming, but easy to make. One of the Best cheesecakes I’ve ever Made it Tasted!!

  • becky wachob
    Feb 28, 2019

    I have made so many people happy with this so-delicious cheesecake.

  • lvarner
    Nov 2, 2018

    This recipe takes some time to make but the end result is so worth it. It's a wonderful dessert to make for company since it is done ahead of time. It tastes and looks fantastic.

  • Angie
    Apr 27, 2018

    I love this recipe! Can anybody recommend how to freeze this? It takes so long to make and well worth it but if I'm going to make it I would like to make a couple of extras.

  • Ruth
    Jun 12, 2017

    Sorry previous review I meant to say I use the White Chocolate Lemon recipe for the body of the cheesecake. The rest of the recipe I use the White Chocolate Raspberry for graham cracker crust & jam filling.

  • sfinch68
    Feb 14, 2016

    Wasn't sure how this would turn out since I didn't realize I had run out of vanilla so I improvised and used almond extract instead. Wow - home run!!! My husband described it as "orgasmic" - this is by far the best cheesecake I've ever made! Definitely worth the time to make it!

  • Kenaid
    Jan 5, 2016

    I am a recipe scavenger, dabbling and moving on to the next, and have never before written a review. Far from being a master baker, this recipe makes me feel like one and therefore compelled to write my first review, ever! I've made this cheesecake twice and both times it received rave reviews from my guests. Most recently I made it on Christmas Eve to serve to guests the following day. I was rushed, doing two things at once and this time I did not check the consistency of the raspberry puree before spooning it onto the first layer, and was horrified that It was too thin. To my great relief, it did not negatively affect the finished cake. It didn't have the neat swirls on top but was as delicious as the first one I made.I L*O*V*E the crust; it is such an upgrade from the tired old graham cracker crust we have come to expect! The crust gives the whole cheesecake a very fitting extra measure of uniqueness and elegance. It is also very structurally sound without being too thick and scoots off the spring form bottom on to a cake board with ease.It is a little more work than an ordinary cheesecake, but the results are well worth the effort. As others have written, it is rich - but I think I've come up with a way to overcome this while producing a beautiful presentation as well. After I remove the cheesecake from the bottom of the spring form pan on to a 12" round disposable cake board, I center it on a Wilton cake dividing chart ( dividing chart&start=9). Using a cake leveler ( leveler&start=6) I follow the guides on the chart to produce perfectly portioned, small slices. Since the leveler doesn't reach the bottom, each cut is followed up with a final cut to the bottom using a large, sharp knife to cut through the crust. Due to the richness, the small portions are the perfect size.Thank you, Charlotte Roos, for posting your mom's "go-to" recipe. Now It's mine,too!

  • Karla87
    Dec 16, 2014

    This is so rich, but so good. The raspberry puree is worth the effort. I used reduced fat (not fat free) cream cheese and it turned fine.

  • eddiedavis
    Mar 8, 2014

    I made this for the first time for my neice who was bragging about a similar cheesecake that she'd gotten at a restaurant. Well, she was blown away by this cheesecake. It was harder to make than most other recipies but it was well worth the effort! I did however use a graham cracker and almond crust which was awesome. It complimented the raspberry and white chocolate beautifully.

  • fortuna
    Nov 27, 2013

    It was delicious but the top got more brown than I liked so I just took the top off with a warm wet knife and it was perfect for a raspberry topping.