White Chocolate Raspberry Cheesecake Recipe
White Chocolate Raspberry Cheesecake is a favorite Cheesecake Factory copycat. It's rich, creamy, and easy to make!
Servings: 12
Ingredients
- 1 cup Oreo crumbs
- 3/4 cup sugar (plus 1 tbsp)
- 1/4 cup butter melted
- 1 10 oz. package frozen raspberries
- 2 teaspoon cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half and half
- 3 8 oz. cream cheese packages softened
- 3 eggs
- 1 tablespoon vanilla extract
Instructions
- Mix together the cookie crumbs, 3 tablespoons of sugar, and melted butter in a medium bowl. Press this into the bottom of a 9-inch springform pan.
- Combine raspberries, 2 tablespoons sugar, cornstarch, and water in a medium pot. Bring to a boil and boil for 5 minutes while the sauce thickens up. Strain the sauce through a mesh strainer to remove any seeds.
- Preheat oven to 325°F. Melt white chocolate chips and half and half in a medium pot on low heat, stirring constantly until smooth.
- Mix together cream cheese and 1/2 cup sugar in a large bowl until smooth. Add eggs one at a time and beat. Add vanilla and melted white chocolate and mix well.
- Pour half the batter over the crust, then 3 tablespoons of the raspberry mixture over the batter. Pour the remaining batter into the pan and spoon 3 tablespoons of the raspberry sauce on top. Create a marbled effect by swirling the batter with the tip of a knife.
- Bake the cheesecake for 55 to 60 minutes or until the filling is set.
- Cover with plastic wrap and refrigerate for 8 hours before removing from the pan. Serve the cheesecake with the leftover raspberry sauce.
Nutrition
Calories: 337kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 144mg | Potassium: 142mg | Sugar: 35g | Vitamin A: 220IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 1.4mg