White Chocolate Raspberry Cheesecake

white chocolate raspberry cheesecake



1 ½ cups graham cracker crumbs

½ cup almonds – finely ground in a food processor

2 tsp almond extract – divided

3 Tbs sugar

¾ cup butter, melted

1 (10 oz) package of frozen raspberries or 2 ½ cups fresh raspberries (*note – you can use raspberry preserves as well)

2 Tbs sugar

2 ½ Tbs cornstarch

½ cup water

3 (8 oz) pkg of cream cheese – full fat 

2 cups white chocolate chips

½ cup heavy whipping cream (or half and half)

½ cup sugar

3 large eggs

Hot water to add to pan for baking


  1. In a medium bowl, combine graham cracker crumbs, ground almonds, 1 tsp almond extract, 3 Tbs sugar, and melted butter. Spread the mixture into the bottom of a nine-inch springform tart pan. (*note – I use more than 1 tsp of the almond extract as I prefer a stronger almond flavor, but you do you).
  2. Wrap the tart pan in aluminum foil, taking care not to disturb the edges of the crust. Chill the crust for 20 minutes or until set.
  3. In a small saucepan, combine raspberries, 2 Tbs sugar, cornstarch, and water. Bring to a boil. Turn down heat to medium-low and continue to cook, stirring frequently, for about 15 minutes or until the sauce is thick. Remove sauce from heat and strain through a mesh strainer to remove raspberry seeds. (*note – this is highly recommended).
  4. Preheat oven to 325 ° F. Using a double boiler or metal bowl over a pot of simmering water, melt the chocolate chips with heavy cream, stirring frequently until smooth and creamy.
  5. In the bowl of a stand mixer, combine cream cheese and ½ sugar until smooth. Beat is eggs, one at a time. Add melted white chocolate and the remaining almond extract. Again, I like the stronger almond flavor so I add more.
  6. Remove tart crust from the refrigerator. Spoon the raspberry sauce on the bottom of the crust as the “first” layer and chill for another 10-15 minutes.
  7. Slowly poor the cheesecake batter over the raspberry sauce, be careful not to mix the two layers.
  8. Place the tart pan in a shallow roasting pan and slowly add hot water to the bottom. This will prevent the cheesecake from cracking.
  9. Bake for 55-60 minutes or until the tart is set. Remove from the oven and cool. Cover with plastic wrap and let chill for a minimum of two hours in the refrigerator. Overnight is best.
  10. Enjoy!

Pin It on Pinterest

Share This