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White Chocolate Raspberry Cheesecake

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“Great for a special occasion! Best if made a day ahead.”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
  3. Press mixture onto the bottom of a 9-inch springform pan.
  4. (I lightly greased the bottom of the pan although it didn't call for it).
  5. To make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
  6. Bring to boil.
  7. Continue boiling until sauce is thick and clear.
  8. Strain sauce through a mesh strainer to remove seeds.
  9. Set aside.
  10. In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
  11. Remove from heat and alow to cool to lukewarm.
  12. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
  13. Beat in eggs, one at a time.
  14. Blend in vanilla and melted white chocolate chips.
  15. Pour half of batter over crust.
  16. Spoon 3 tablespoons of raspberry sauce over batter.
  17. Pour remaining batter into pan.
  18. Spoon another 3 tablespoons of raspberry sauce over the top of the batter.
  19. Swirl batter with the tip of a knife to create marbles effect being careful NOT to disturb bottom crust.
  20. Bake for 55 to 60 minutes or until filling is set.
  21. Allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
  22. Serve with remaining raspberry sauce.

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