White Chocolate-Raspberry Cheesecake Recipe

Name: White Chocolate-Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups graham cracker crumbs; 1/4 cup sugar; 1 tablespoon butter or stick margarine, melted Cooking spray; 3 cups fresh raspberries; 2 (8-ounce) blocks fat-free cream cheese, softened; 1 (8-ounce) block 1/3-less-fat cream cheese, softened; 1 cup sugar; 1/4 cup amaretto (almond-flavored liqueur); 2 tablespoons flour; 2 teaspoons vanilla extract; 1/4 teaspoon salt 3 ounces white chocolate, melted; 3 large eggs; Fresh raspberries (optional)

Servings: persons

1 1/3 cups graham cracker crumbs
1/4 cup sugar
1 tablespoon butter or stick margarine, melted Cooking spray
3 cups fresh raspberries
2 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
1/4 cup amaretto (almond-flavored liqueur)
2 tablespoons flour
2 teaspoons vanilla extract
1/4 teaspoon salt 3 ounces white chocolate, melted
3 large eggs
Fresh raspberries (optional)

1
Preheat oven to 325 degrees.
2
Combine first 3 ingredients in a small bowl.
3
Firmly press mixture into bottom and 1-inch up sides of a 9-inch springform pan coated with cooking spray.
4
Wrap outside of pan with foil.
5
Arrange berries in crust; set aside.
6
Place cheeses in a large bowl; beat at medium speed of a mixer until smooth.
7
Add 1 cup sugar and next 5 ingredients (1 cup sugar through chocolate); beat until smooth.
8
Add eggs, 1 at a time, beating well after each addition.
9
Pour cheese mixture into prepared pan.
10
Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1-inch.
11
Bake at 325 degrees for 1 hour and 10 minutes or until almost set.
12
Remove cheesecake from oven; cool to room temperature.
13
Cover and chill at least 4 hours.
14
Garnish with additional raspberries, if desired.
15
CALORIES 315 (29 percent from fat); FAT 10.3g (sat 5.6g, mono 3.4g, poly 0.7g); PROTEIN 10.4g; CARB 41.5g; FIBER 2.4g; CHOL 82mg; IRON 0.9mg; SODIUM 454mg; CALC 149mg

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/3 cups graham cracker crumbs, 1/4 cup sugar, 1 tablespoon butter or stick margarine, melted Cooking spray, 3 cups fresh raspberries, and more.

Yes, White Chocolate-Raspberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate-Raspberry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions