Cakes, Cheesecake

White chocolate raspberry cheesecake!

I have no idea why on f***ing earth I was craving this because I dont really care for cheesecake. But one day I woke up and was like “I HAVE TO make a white chocolate raspberry cheesecake” so I did. And the result….eeeh. I mean dont get me wrong if you like cheesecake this is definitely right up your alley and it was WAAAAAY better 2 days later and with some whipped cream. Id make this flavor in cheesecake again for sue just a frozen one next time.

It looks pretty and is easy to make. Very “cheesy” so if id ever do it again I would add a lil lemon zest and a tad more sugar! Other than that good to go.

And oh you will get raspberry sauce left over. Mine just disappeared in Sweet Ps belly 😂😍


Raspberry sauce

  • 1 (12 oz.) package frozen or fresh raspberries
  • 1/2 cup water
  • 2 tbsp sugar
  • 1 tbsp cornstarch


  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup butter, melted


  • 2 cups white chocolate, chopped
  • 1/2 cup half and half
  • 3 (8 oz.) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tbsp flour
  • 3 eggs, room temperature
  • 1 tsp vanilla
  1. In a medium saucepan, make the raspberry sauce by combining raspberries, sugar, cornstarch, and water. Bring to boil, and continue boiling about 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  2. In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.
  3. Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325F.
  4. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Or in a microwave until melted, watch out so it doesn’t burn!!!
  5. In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer or stand mixer until smooth. Blend in flour. With mixer on low speed, mix in the eggs one at a time. Add in vanilla and melted white chocolate and mix until corporated.
  6. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3-4 tablespoons(depending on how much you like) raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  7. Bake for 55 to 60 minutes, or until filling is set. Let cool in room temperature then cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce and whipped cream.

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