raspberry white chocolate cheesecake, with a chocolate crust

This was my mom’s birthday cake this year. It may be the best dessert I’ve made yet! (I think that the second time I make it, it will look a little more pretty.)

I got this recipe from here, and only made a couple of changes.


  • Chocolate graham cracker crumbs (you need 1 cup, which is approximately 10 of the full length sheets of graham crackers)
  • 1/2 cup, plus 5 tablespoons sugar (will be split)
  • 1/4 cup melted butter
  • 1 10oz package of frozen raspberries
  • 2 teaspoons cornstarch
  • 1/2 cup of water
  • 2 cups of white chocolate chips (one 12oz bag)
  • 1/2 cup half-and-half cream
  • 3 8oz packages of low-fat cream cheese, softened
  • 3 eggs
  • 1 teaspoon vanilla


1) In a food processor, blend the graham crackers until they are thin crumbs. Measure to make sure you have one cup.

2) Add 3 tablespoons of sugar and the butter to the mix. Blend until well combined.

3) Press this mixture (the crust) into the bottom of a 9″ springform pan.

4)  Defrost the raspberries until they are soft (you could just leave them out, but I put mine in the microwave).

5) Put the raspberries into the food processor until smooth.

6) In a pot, put the raspberries (now blended), the 2 teaspoons of cornstarch, 2 tablespoons of sugar, and 1/2 cup of water. Bring to a boil and continue cooking for approximately 5 minutes. The sauce should thicken a little bit.

7) Push the raspberry sauce through a mesh strainer, to remove the seeds.

8) Preheat the oven to 325.

9) In a double boiler, or in the microwave, melt the white chocolate chips with the half and half. Stir occasionally, until the chips are completely melted.

10) In a large mixing bowl, combine the cream cheese and 1/2 cup of sugar using an electric mixer. Add the eggs, followed by the vanilla and melted chocolate/half and half.

11) Pour half of the cheesecake batter into the springform pan. Pour 3-4 tablespoons of raspberry sauce over the top. Pour the remaining cheesecake batter on top. Then pour 3-4 more tablespoons of raspberry sauce on top. Using a knife, swirl the raspberry sauce throughout the cake. This will give it a pretty marbled effect.

12) Bake for approximately an hour, or until the cake has set.

13) When you cake it out, allow the pan to cool. Cover the cake and refrigerate it for at least 8 hours before taking it out of the pan.

14) Serve with the remaining raspberry sauce! (I put it in a bowl and let people pour it on top of their individual pieces.)

1 Response to “raspberry white chocolate cheesecake, with a chocolate crust”

  1. Mom Says:

    This may be the best cheese cake ever.