Saturday, September 10, 2011

White Chocolate Raspberry Cheesecake

I LOVE cheesecake! And my favorite cheesecake from the Cheesecake Factory is the White Chocolate Raspberry Cheesecake. So when I heard there was a dessert contest in our ward, I went online and found this recipe! I just HAD to give it a try. I haven't made a cheesecake since I was like 16 or something so I was a little nervous and it took me FOREVER! But anyway, here's what I did...

I made a few alterations, like having the crust go up the side and just using Oreo cookies for the crust (instead of regular chocolate cookies and sugar), but I followed everything else pretty much to a T. It wasn't perfect. I don't have the stuff to do a water bath, so I just put a 9x13 pan of water below and it still had a nice fat crack (thank heavens for toppings). That and I wish the filling was just a TAD more firm, but it still ended up tasting GREAT!! And I'd like to thank Woodranch for helping me gain some dessert decorating skills, haha! :)

And by the way, I ended up winning!! I was totally surprised because there were a lot of really great desserts out there, too. My grand prize, may you ask? I got to be the first to dunk our bishop in the dunk tank! Good times :)

Anyway, below is my cheesecake and then I put the website's picture, plus the recipe, in case you wanted to try it :) Oh, and here is the link on All Recipes.

White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake


  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract


  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.


Haley said...

I can attest to the deliciousness that was this cheesecake! Oh, and good call on making the crust go up the sides. My favorite part of cheesecake is usually the buttery crust. Yumm!!

Shelley said...

Wow, I don't usually like white chocolate but that cheesecake looks amazing! Great job!!

Emily said...

I love the white chocolate raspberry cheesecake from cheesecake factory too! This looks amazing-I might have to give this recipe a try!

Emily said...

ps-I think your picture looks way better than the websites!