Raspberry White Chocolate Cheesecake

Cheesecake Recipes | 0 comments

This is one of my very favorites! It does make a very large dessert. I made this for an office gathering, and for months afterward a man from our Montreal office kept talking about it every time he came back to town. You can use frozen raspberries if fresh are not available – it will be just as good – thaw, drain and pat them dry before using.

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Raspberry White Chocolate Cheesecake

Joan Donogh
White chocolate cheesecake in a vanilla wafer crust, with raspberries baked in.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 16



  • 2 cups vanilla wafer crumbs
  • 1/2 cup butter melted


  • 4 packages 8 oz. each cream cheese, softened
  • 1/2 cup sugar
  • 4 large eggs
  • 2 tablespoons flour
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 8 squares white chocolate melted
  • 2 cups fresh raspberries
  • 1 tablespoon cornstarch
  • Additional raspberries for garnish



  • Combine wafers and butter. Press into the bottom and 2/3 up the sides of a 10" springform pan.


  • In a large mixer bowl, beat cream cheese until fluffy. Beat in the sugar and add eggs one at a time. Gradually stir in flour, vanilla and almond extract. Slowly add melted chocolate and beat until combined.
  • Toss raspberries with cornstarch. Sprinkle over the crust. Pour the cheesecake mixture over top.
  • Put in oven which has been preheated to 350 degrees F. Immediately turn the oven down to 250. Bake for 1 3/4 to 2 hours, until cheesecake is set in the center.
  • Let cool and then refrigerate overnight. Garnish with additional raspberries.



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