White Chocolate Raspberry Baked Cheesecake


This recipe is a bit labor intensive so make only for special occasions….and yes cheesecake cravings are special enough occasions! You need to make the raspberry sauce before you begin the cheesecake but you can do that while waiting for the cheeses to soften and the whipping cream to take the chill off. I forgot to take the whipping cream out and poured it in while cold and then the white chocolate chips and well….the white chocolate didn’t incorporate very well. Oh well, it was going in the oven anyway!! In retrospect if I had used the food processor instead of my Kitchen aid mixer it may have blended better.

I adapted this recipe from this website:Β http://www.korasoi.com/blog/2010/04/eggless-blueberry-and-white-chocolate-baked-cheesecake

However, I did reduce the sugar and wanted to do raspberry instead.

White Chocolate Raspberry Cheesecake

Raspberry Sauce:

  • 1 and 1/2 cup frozen raspberries
  • 2 tbsp sugar
  • 2 tsp cornstarch
  • 1/3 cup water

Mix together in a sauce pan and cook at a low simmer for about 5 minutes to thicken. This has to be strained through a sieve after cooking to remove all the seeds.

Cheesecake Crust:

  • 2 and 1/4 cups graham crumbs (up to 1/4 cup extra depending on consistency)
  • 1/4 cup melted butter

Mix together until slightly wet and press into the bottom of a 10 inch spring form pan. I line my pan with parchment paper.


  • 475 g Ricotta Cheese
  • 2 pkgs (250g each) Cream Cheese softened
  • 1 and 1/2 cups white sugar

Mix together and then add:

  • 1/2 cup icing sugar
  • 1/3 cup lemon juice
  • 1 tbsp cornstarch
  • 1 and 1/3 cups whipping cream (heavy cream 35%)
  • 1 and 1/2 tsp vanilla
  • 1/2 cup white chocolate chips melted

Mix well but not excessively

Pour 1/2 of the batter over the graham crumbs. Spoon 3 tbsp of the raspberry sauce over the first layer and then pour the rest of the cheesecake mixture over top. Spoon 3 more tbsp of the raspberry sauce over top and swirl with a sharp thin knife.

Bake 350 degrees F for about 1 hour and 10 minutes. Then keep in the oven with the temp off for another 30 minutes.

Cool completely. Refrigerate for several hours. Serve with remainder of the raspberry sauce.


14 Comments Add yours

  1. Sanju says:

    Lovely! Thanks for trying the recipe!

  2. Maureen says:

    This cheesecake is delish, I was lucky enough to be given a piece πŸ˜‰ Had a wonderful texture and taste.

  3. Reblogged this on my eggless world and commented:

    This would make a great Christmas dinner dessert!

  4. Cathryn says:

    Oh. Now we are talking. I thought my egg allergy meant no more cheesecake.

    1. Yes, cheesecake can be made without eggs! I am working on a salted caramel one this week. πŸ™‚

      1. Cathryn says:

        Oh my. Want me to share a great salted caramel sauce recipe? I’ve given little bottles of it for holiday presents for years.

  5. Rebecca says:

    Can you please give a weight equivalent for the 2 pkgs?

    1. 250g each package πŸ™‚

  6. Cathy says:

    This cheesecake is to die for! I made it for an old school friend who is allergic to eggs exactly as instructed. He loved it! I bought the cornstarch out of the health food shop. Gives it the smooth light texture. Next time I’ll make twice the raspberry sause. My husband & son-in-law said the sauce has a slight tartiness to it & made the desert. I served it with a tablespoon of whipped cream. Yummy!!!

    1. Glad you enjoyed the cheesecake recipe! I agree, if you are a raspberry lover, more sauce is better! πŸ™‚

  7. Dhara says:

    Thanks for sharing this recipe. You’ve mentioned whipping cream in recipe, I’m a bit confused about that. Does this mean no heavy cream and something like cool whip to be used?

    1. Whipping Cream in Canada is heavy cream, 35% fat. πŸ™‚

  8. Roma Patel says:

    Hi there! If I make half the amount of filling, do I cook for half the time?

    Thank you!!

    1. Probably about 2/3 of the time. You can check at a half though.

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