This White Chocolate Raspberry Cheesecake is rich, creamy, and restaurant-worthy. With a chocolate crust, raspberry swirl, and velvety filling, it’s perfect for special occasions or when you want to impress.

Ingredients

Original recipe (1X) yields 16 servings

Crust:

• 1 cup chocolate cookie crumbs
• ¼ cup butter, melted
• 3 tablespoons white sugar

Sauce:

• 1 (10 ounce) package frozen raspberries
• ½ cup water
• 2 tablespoons white sugar
• 2 teaspoons cornstarch

Cheesecake:

• 2 cups white chocolate chips
• ½ cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• ½ cup white sugar
• 3 large eggs
• 1 teaspoon vanilla extract

Directions

1. Prepare the crust: Mix cookie crumbs, melted butter, and sugar in a medium bowl. Press firmly into the bottom of a 9-inch springform pan.
2. Make the raspberry sauce: In a saucepan, combine raspberries, water, sugar, and cornstarch. Bring to a boil and cook until thickened, about 5 minutes. Strain to remove seeds. Preheat oven to 325°F (165°C).
3. Melt the chocolate: Place white chocolate chips and half-and-half in a metal bowl over simmering water. Stir occasionally until smooth.
4. Prepare the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, blending well. Mix in vanilla and melted chocolate. Pour half the batter over the crust.
5. Layer and swirl: Spoon 3 tablespoons raspberry sauce over the batter. Add remaining cheesecake batter, then another 3 tablespoons sauce. Swirl with a knife to create a marbled effect.
6. Bake: Place in the oven and bake for 55–60 minutes, until set. Cool at room temperature, then refrigerate at least 8 hours or overnight.
7. Serve: Remove from the pan and top with the remaining raspberry sauce before serving.