white chocolate cheesecake with a raspberry sauce on top and a sprig of mint on the side



Serves 16

This decadent cheesecake is a perfect addition to any special occasion. The raspberry compliments the white chocolate perfectly.  Try garnishing with a little mint and powdered sugar to bump up your presentation game!


1 C. Graham cracker or chocolate cookie crumbs

3 T. White sugar

¼ C. Butter, unsalted & melted

1 (10oz) Package of frozen raspberries

2 T. White sugar

2 Tsp. Cornstarch

½ C. Water

2 C. White chocolate chips

½ C. Half & half

3 (8oz) Packages of cream cheese, softened

3 Eggs

2 Tsp. Vanilla Extract


  1. Pre-heat oven to 325 degrees
  2. Mix together cookie crumbs, 3 T. sugar and the melted butter in a medium sized bowl. In a spring form pan, gently press the crumb mixture into the bottom making sure the mixture lays evenly.
  3. In a small saucepan, combine raspberries, 2 TBS sugar, cornstarch & water. Bring to a boil and continue stirring until the sauce thickens, about 5 minutes.  Strain the mixture through a mesh strainer to remove any seeds and let cool.  Transfer to the fridge once it’s fully cooled
  4. In a double boiler on the stove, melt the white chocolate chips and half & half – Stirring occasionally until the mixture is smooth.
  5. In a large bowl, mix together the cream cheese and ½ C. of sugar. Mix until the sugar is fully dissolved and the mixture is smooth.  Beat in the 3 eggs – one at a time.  Next add the vanilla and melted white chocolate.  Fold the ingredients together until the cheesecake mixture is well blended.  Pour the cheesecake batter on top of the cookie crust.
  6. Bake for 1 hr. or until the filling is set. Cool and refrigerate cheesecake for 8 hours.  Remove cheesecake from the pan and top with the raspberry sauce.