raspberry white chocolate cheesecake

Name: Raspberry White Chocolate Cheesecake
Prep time: 1 h
Cook time: 45 min
Yield: 12
Cuisine: American
Ingredients: ## CRUST; 2 tablespoon(s) granulated white sugar; 11-12 - graham crackers; 2 tablespoon(s) butter; ## BATTER; 5 package(s) cream cheese (8 oz each); 1 cup(s) granulated white sugar; 5 large eggs; 1 tablespoon(s) vanilla extract; ## FROSTING; 2 cup(s) powdered sugar; 2 package(s) cream cheese (8 oz each); 1+ pint(s) fresh raspberries; 1 cup(s) white chocolate chips

2 Pinches 3 Photos

Marci Karoll

Long Island, NY

Updated on Dec 22, 2025

This recipe started as a plain cheesecake that my mother began making in the 80s and has evolved into a flavorful and versatile one that can be used with any flavor or add-in! I like to get creative around the occasion or holiday I make it for. I've used candy, fruit, peanut butter, caramel, and, of course, chocolate. The biggest hit so far has been my Baklava Cheesecake! Get creative, and share your photos.

Rate

prep time 1 Hr

cook time 45 Min

method Bake

yield 12 serving(s)

Ingredients

CRUST
2 tablespoons granulated white sugar
11-12 - graham crackers
2 tablespoons butter
BATTER
5 packages cream cheese (8 oz each)
1 cup granulated white sugar
5 large eggs
1 tablespoon vanilla extract
FROSTING
2 cups powdered sugar
2 packages cream cheese (8 oz each)
1+ pint fresh raspberries
1 cup white chocolate chips

How To Make raspberry white chocolate cheesecake

Step 1

Preheat oven to 500 degrees F.

Step 2

Crust: In a food processor, mix graham cracker crumbs with sugar and butter. Pour processed crumbs into well well-greased (sprayed) spring form pan. Press crust 1/3 way up on sides. Chill in the freezer while making the batter.
Step 3

Whip 1 pint of whipping cream. Set aside.
Step 4

Bake on the middle rack at 500 degrees for 15 minutes.
Step 5

Cover with foil and reduce the heat to 250 degrees F and bake for 50-60 minutes, until the cake no longer jiggles.
Step 6

Open oven door and let cool for 1 hour. Remove from oven and cool to room temperature. If the cake cracks, cover with cream cheese and sugar mixture.
Step 7

Batter: Blend cream cheese with sugar and flour.
Step 8

Add eggs, one at a time, scraping sides after each addition. Using a whisk on the mixer, mix for at least 5 minutes. Add vanilla.
Step 9

Fold in raspberries and white chocolate chips (or any other addition, such as 1 c canned pumpkin or bananas and strawberries).
Step 10

Fold in whipped cream.
Step 11

Pour batter into the pan with the crust. Put a pan of water on the lower rack in the oven.
Step 12

Frosting: In a mixer, blend 2 packages of cream cheese with 2 cups of powdered sugar for at least 3 minutes. Spread on well-cooled cheesecake.
Step 13

Decorate with washed and well-dried raspberries or anything else. Take a photo!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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