Ingredients
1 cup chocolate cookie crumbs
1/4 cup butter, melted
3 tablespoons white sugar
10 ounces frozen raspberries, thawed
1/2 cup water
2 tablespoons white sugar
2 teaspoons cornstarch
24 ounces cream cheese, softened
12 ounces white chocolate, chopped
2/3 cup white sugar
4 large eggs, room temperature
1/4 cup flour (optional, for smoothing)
1 teaspoon vanilla extract
Instructions
Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan with parchment paper and butter
Mix chocolate cookie crumbs, melted butter, and 3 tablespoons sugar for crust. Press evenly into pan and bake for 10 minutes. Cool completely
In a saucepan, combine thawed raspberries, 1/2 cup water, 2 tablespoons sugar, and cornstarch. Simmer 5-7 minutes until thickened. Cool and puree with an immersion blender
In a bowl, beat cream cheese, 2/3 cup sugar, 4 eggs, and vanilla until smooth. Add melted white chocolate and flour (if using), blending until fully incorporated
Pour cheesecake batter into cooled crust. Gently swirl in raspberry sauce with a toothpick for marbled effect
Bake for 55-60 minutes, or until center is nearly set. Let cool completely, then refrigerate at least 4 hours before serving
Notes
Use a non-stick pan or water bath to prevent cracking
Adjust raspberry sugar according to sourness of berries
For gluten-free version, use gluten-free chocolate cookies for crust
Cheesecake keeps 5-6 days in fridge
Add lemon zest or raspberry liqueur-free syrup for extra flavor (if avoiding alcohol)
- Prep Time: 30
- Cook Time: 70
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 340
- Sugar: 15g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg