White Chocolate Raspberry Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1.5 cups chocolate cookies or Oreo cookies
  • 2 tbsp white sugar
  • 70 g butter, melted
  • 200 g white chocolate chips
  • ⅔ cup whipping cream
  • 500 g cream cheese, softened
  • ⅓ cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
For the raspberry sauce
  • 200g raspberries (fresh or frozen)
  • 2 tablespoons white sugar
  • 1 tsp cornstarch
  • 3 tbsp water
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a medium bowl, crush the chocolate/Oreo cookies and mix in the 2 tbsp of sugar and 70 g of melted butter. '
  3. Press mixture into the bottom of a 8 inch spring-form pan and bake for 10 minutes.
  4. In a saucepan, combine raspberries, sugar, cornstarch, and water.
  5. Bring to boil, and continue cooking until sauce is thick, for about 5 minutes.
  6. Melt the white chocolate in a bowl over some gently simmering water till the chocolate is smooth. Be careful not to overheat it.
  7. In a large bowl, cream sugar and cream cheese until smooth.
  8. Add in cream and mix well for another minute.
  9. Slowly beat in eggs, one at a time.
  10. Mix in vanilla and melted white chocolate.
  11. Pour ¾ of the cheese batter over crust. Spoon 3 tablespoons raspberry sauce over batter and pour remaining cheesecake batter into pan.
  12. Top with more raspberry and swirl batter with the tip of a knife to create a marbled effect.
  13. Bake for 50 to 60 minutes, or until filling is set.
  14. Cool, cover with plastic wrap and refrigerate for 8 hours before removing from pan.
Recipe by Maya Kitchenette at https://mayakitchenette.com/white-chocolate-raspberry-cheesecake/