White Chocolate Cheesecake with Raspberry Sauce

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  • 1 1/2 cups Graham cracker crumbs
  • 5 tablespoons melted butter or margarine
  • 2 tablespoons granulated sugar


  • 4 (8 ounce) packages cream cheese, softened
  • 1/2 cup (1 stick) butter or margarine, softened
  • 4 eggs, room temperature
  • 10 ounces white chocolate, melted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Raspberry Sauce

  • 2 cups fresh or frozen raspberries, thawed
  • 1/4 cup granulated sugar
  • 2 tablespoons Grand Marnier, orange liqueur or raspberry liqueur


  1. Crust: Combine Graham cracker crumbs, melted butter and sugar; mix well. Press onto bottom and sides of a 9-inch springform pan. Chill.
  2. Filling: In mixing bowl, combine cream cheese and butter; beat with electric mixer until smooth.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add white chocolate, vanilla extract and salt; beat 1-2 minutes at medium speed. Turn mixture into prepared crust.
  5. Bake at 300 degrees F for 1 hour or until filling is set.
  6. Let stand at room temperature for 2 hours, then chill in refrigerator for at least 12 hours before serving with raspberry sauce.
  7. Raspberry Sauce: Puree raspberries in food processor or blender, until smooth. Strain through fine sieve to remove seeds. Stir in sugar and liqueur.
  8. Cover and refrigerate until ready to use.

Yield: about 16 servings

Can be made 3 days ahead.