Raspberry Cheesecake

Raspberry Cheesecake

By April 6, 2012

  • Prep Time : 30 minutes
  • Cook Time : 55-60 minutes
  • Yield : 12



  • In a medium bowl, mix together cookies and 1/4 c melted butter.
  • Press this mixture into the bottom of a springform pan.
  • In a sauce pan, combine raspberries, 2 TBSP sugar, cornstarch and water. Bring to a boil and continue to boil for about 5 minutes or until the sauce is thick.
  • Strain thru a mesh strainer to remove the seeds.
  • Preheat the oven to 325 degrees.
  • Melt the white chocolate with the half n half in a double broiler and stir constantly until smooth.
  • In a large mixing bowl, mix cream cheese and 1/2 c sugar until smooth.
  • Beat in the eggs one at a time, blend in vanilla and melted white chocolate chips.
  • Pour half of the batter over the crust, spoon 3 tbsp of sauce over the batter, pour the remaining cheesecake batter over the top and another 3 tbsp of sauce over that.
  • Swirl the batter with a knife.
  • Bake for 55-60 minutes or until set.  (center of cheesecake should still be a bit jiggly)
  • Cool on a wire rack.
  • Once its cool. wrap with plastic wrap and put it in the ice box for 8 hrs before removing from the pan.
  • Serve with remaining sauce and enjoy!



Raspberry Cheesecake Recipe

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