White Chocolate Raspberry Cheesecake


white chocolate raspberry cheesecake

white chocolate raspberry cheesecake


pre-baked white chocolate raspberry cheesecake


Is there a more indulgent, decadent, comfort food that cheesecake? Yes! White Chocolate Raspberry Cheesecake =). You would never believe this cheesecake is actually very simple to make! You don’t even need a springform (cheesecake) pan! You can create your own little piece of art with a few simple tools (aka my secret weapons =). You will need a clean medicine syringe (preferably 2 tsp size, I always just ask for one at the local pharmacy, they’re free) and a toothpick or a sharp pointy knife. Also, you will need a fine mesh strainer. When I first started making this cheesecake I didn’t even own one. I decided I needed to purchase one for this cheesecake. So I invested in one, it was a well worth the cheap investment! They are only about $10-$15 at a local supermarket.

When I first started making this cheesecake, about 5 years ago, I used to just randomly swirl the cheesecake. Then I got a brilliant idea… to fancy it up! I love all the artistic work of fine pastry chefs and I noticed how the heart is a big thing. So I had to try this, and ever since it’s been my go to swirled cheesecake! This cheesecake will need time to set in the refrigerator so plan accordingly. If you are searching for that dessert to bring to the Thanksgiving or Christmas gathering that will get that “Wow! How did you do that?” factor without hours of hard work, then this is definitely the dessert you will want to make! Not only does it look delicious, it tastes equally delicious! The combination of white chocolate and raspberry is luxurious! Not to mention the rich flavor that comes from the chocolate crust. And I know, I know, your probably thinking, a pre-made store bought crust?! I figure if its already going to use the processed cookies then you may as well just get the pre-made crust. Besides, it’s one of the things that makes this cheesecake so simple and it saves some prep time! But if you’re a pre-made “snob” (like I am most of the time =) then feel free to make it in a spring-form pan, just double the cream cheese mixture and raspberry mixture and use your own chocolate wafer crust recipe.
Don’t worry about trying to make the heart swirl perfect. I get irritated every time I make it with some part of the swirl. Like this time for example, I was so frustrated because the swirl was off center and some of the hearts were too lop-sided. It will never be perfect =). Have fun making it and don’t stress too much about the look, art is never pefect, it’s unique!

Also, this dessert makes for an amazing holiday gift to friends and family. I gave them out last year to family and friends and everyone was delighted!

Enjoy! Happy Holidays!! From my kitchen to yours ~ Jaclyn


white chocolate raspberry heart swirled cheesecake


White Chocolate Raspberry Cheesecake

5 from 7 votes

Yield: 8 servings


  • 1 store-bought pre-made oreo crust (save the lid) - graham cracker crust works too
  • 1 Tbsp granulated sugar
  • 1 1/2 tsp cornstarch
  • 1/3 cup cold water
  • 1 1/2 cups fresh or frozen raspberries
  • 12 oz . cream cheese (1 1/2 pkg.), softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 egg white
  • 1 tsp vanilla extract
  • 1 1/2 tsp lemon juice
  • 6 oz . white chocolate , chopped or 1 cup white chocolate chips
  • 1/4 cup heavy whipping cream


  1. Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce has thickened. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
  2. In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
  3. Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.
  4. Pour 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don't want it to show through). Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully jiggle the pan to even out the top. Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don't lift the toothpick out until you finish the last circle).
  5. Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream (for extra indulgence =).

A great holiday gift!


  • Jessica @ Chockohlawtay: That is the most adorable cheesecake ever. What a smart idea, using a syringe! White chocolate sounds so good right now :) November 11, 2011 at 9:57pm Reply

  • Texanerin: Wow, amazing cheesecake! Very clever idea you had. :) And white chocolate and raspberries is probably my favorite flavor combination. I’m sure anyone would be blown away by that gift. November 12, 2011 at 12:14am Reply

  • jagcdg: That is beautiful! I am making three…for my neighbors right away. Thanks!! November 12, 2011 at 5:45am Reply

  • Jaclyn: Thanks everyone! November 12, 2011 at 9:38am Reply

  • Jessica’s Dinner Party: This is gorgeous! It looks really festive, perfect for Christmas or Valentine’s Day! November 12, 2011 at 10:22am Reply

  • Crunchy Creamy Sweet: I absolutely love it! What a great idea to fancy up the cheesecake. Great job! :) Bookmarked :) November 12, 2011 at 10:39am Reply

  • Kitchen Catharsis: What an absolutely beautiful cake! Thank you so much for sharing. November 12, 2011 at 1:25pm Reply

  • jami: What a beautiful job you did! I love the spiral and the increasing size of the hearts. Terrific!! November 12, 2011 at 3:39pm Reply

  • Sue/the view from great island: This is truly a work of art. You must have an incredibly steady hand to do such fine detail. The wrapped cake looks like a million bucks! November 12, 2011 at 3:44pm Reply

  • Jacqueline: Just had to stop by and say how beautiful this cheesecake is. Saw it on tastespotting and was stunned by it. Just gorgeous! November 12, 2011 at 4:01pm Reply

  • culinaryneophyte: This is amazing! I will definitely try this the next time I make cheesecake or anything heart-ready! Thanks for sharing :) November 12, 2011 at 4:08pm Reply

  • R&R: Absolutely fantabulous! November 12, 2011 at 8:30pm Reply

  • tadkapasta: Wow! The cheesecake is just gorgeous! Amazing work! We’re mesmerized just looking at it :) November 12, 2011 at 10:13pm Reply

  • Melissa L: That is absolutely adorable! I would love to make that for Valentine’s Day. November 13, 2011 at 8:45pm Reply

  • Helena / Rico sin Azúcar: Absolutely amazing!!!!!! I love it!
    I’m going to wander around your kitchen for a while ;-) November 16, 2011 at 2:11pm Reply

  • MyFudo™: wonderful! I was looking at the whole cheesecake photo then the swirls started to move in circular motion…It may be that they really did move or i was just too hungry for a slice of this. Perfect for the holidays. I am in doubt if I can make those swirls as pretty as what you have in the photos, but I know I can make this as delicious as I imagine it to be…Thanks! November 16, 2011 at 11:57pm Reply

  • enterprisebakes: What an amazing idea. It looks beautiful :) November 18, 2011 at 2:04am Reply

  • Lynne @ 365 Days of Baking: Absolutely beautiful and sounds delicious! November 19, 2011 at 9:38am Reply

  • Jaclyn: Thank you! November 19, 2011 at 1:58pm Reply

  • Anonymous: It looks amazing. I have a question, could i make by myself the oreo crust? November 26, 2011 at 8:12am Reply

  • Jaclyn: Yes you could make the crust yourself, it would probably be even better =). If you do it in a springform pan you may want to double the cheesecake mixture recipe and the raspberry sauce because it’s almost twice the size of a store bought pie crust and cook an additional 10 minutes. November 26, 2011 at 7:23pm Reply

  • Grandma Betty: I’m so impressed! I can’t wait to try making this. Thanks for the detailed instructions. I’m also very impressed with you! You are adorable and generous! Pretty is and pretty does-there you are…. December 2, 2011 at 9:28am Reply

  • Jaclyn: Thanks Betty! That is so sweet of you! December 2, 2011 at 11:47pm Reply

    • Dayana: Sooo beautiful!!!! Thank you so much for sharing!!! Although a video always helps alot. I always like to watch the videos to make sure i did everything right :) February 8, 2014 at 11:17pm Reply

  • Anonymous: Hi,

    When we preheat the oven,it’s in 325 fahrenheit degrees or 325 degrees celsius ? :) December 7, 2011 at 2:47am Reply

    • pattarapong: Celsius ur cheese cake is gonna be black ha ha ha January 12, 2016 at 5:24pm Reply

  • Jaclyn: 325 Fahrenheit =) December 7, 2011 at 9:55am Reply

  • Anonymous: this is amazing! question: do the circles turn into hearts as a result of being baked? December 23, 2011 at 1:39am Reply

  • Jaclyn: Thanks! The circles turn into hearts once you run the toothpick through them, baking them doesn’t change their shape. Hope that helps. December 23, 2011 at 4:18pm Reply

  • Anonymous: yes it does! thank you so much :) December 23, 2011 at 6:57pm Reply

  • Cupcake Crazy Gem: This is completely amazing!! Just found you through the best friends for frosting site and I’m in love with how awesome this cheesecake looks! Can’t wait to try it! Thanks for sharing! January 2, 2012 at 6:14pm Reply

  • Ashleigh: What a beautiful cheesecake! I do this on cookies, but would have never thought… Talk about a beautiful Valentine’s treat! January 3, 2012 at 10:21am Reply

  • Jill @ KitchenFunWithMy3Sons.com: This cheesecake is amazing! Just shared on our Fun Finds Friday… http://kitchenfunwithmy3sons.blogspot.com/2012/01/fun-finds-friday.html January 6, 2012 at 10:20am Reply

  • jess.campitelli: I made this last night for my mother-in-laws birthday and it was amazing! I can’t wait to make it again, it was so easy. Thanks for the great recipe and the great tips. January 14, 2012 at 10:41am Reply

  • Anonymous: Those pictures belong to an Chinese bloger. January 15, 2012 at 11:46am Reply

  • Jaclyn: To the anonymous poster whom just posted the last comment: Seriously!? I cannot believe someone would take my photos and claim them as there own! So how about going over to that “chinese blog” and letting them know they stole my pictures! I don’t mind if people use my photos as long as they credit my blog. I’m not going to steal someone elses work, why would I? I made this 100% myself. But thanks for your false accusations, have a nice day. January 15, 2012 at 12:01pm Reply

    • Carol: Great response to “anonymous” poster (with horrible grammar) You obviously worked hard & were very generous in sharing with the public. That in itself is a big leap of faith, as I don’t/won’t & couldn’t share recipes handed down to me by my Grandmother. Those are treasures to behold- but thank YOU for willingly sharing your talents! Now to track down your “kitchen” site! lol May 29, 2015 at 7:08pm Reply

  • Ana de Geo: Hi, Jaclyn! Eu acredito que esta receita faz muito sucesso, apenas lendo e olhando para a foto, eu sinto vontade de comer! Um grande beijo! Sucesso! January 18, 2012 at 12:57pm Reply

  • Allegra: The most beautiful cheesecake I have ever seen! Absolutely gorgeous. January 19, 2012 at 3:18pm Reply

  • Kelsey: Love this! Question — how important is the corn starch? I wanted to make this today but not sure I’m up for getting me and two babies to the grocery store to buy some if I don’t HAVE to have it. ;) January 20, 2012 at 1:43pm Reply

  • Jaclyn: If you want to do the heart swirl it’s a must just for the consistency of the raspberry sauce, otherwise it’s not totally necessary you will just have a runnier sauce, it won’t be very thick. Hope that helps =)
    And thanks Ana and Allegra for your nice comments, they make my day =)! January 20, 2012 at 5:14pm Reply

  • Anonymous: I tried this recipe, and everything worked, except that when i took it out of the oven, the outsides were sort of a yellow colour, instead of white. and i couldn’t manage to get the filling completely smooth on the top before i did the design. any suggestions? January 29, 2012 at 11:48pm Reply

  • Jaclyn: Anonymous, for a smoother filling on top I’d recommend you soften the cream cheese a bit more, I usually just soften mine in the microwave. Also you could even microwave the entire mixture before pouring it into the crust (no longer than like 10 seconds or you’ll cook the eggs) I’ve done it before because it’s important to have a smooth consistency on top to do the swirl. You can carefully use a spatula to smooth the top as well.
    About the yellow edging, I’d recommend baking(in the center of the oven) 5 – 10 minutes less or at a lower temperature, your oven may bake slightly different than mine. Hope that helps! January 30, 2012 at 9:23am Reply

  • Anonymous: yes it does help, thank you! :) it still tastes fantastic though, ive eaten like two pieces today!! January 30, 2012 at 5:37pm Reply

  • akupyt: Your cheesecake looks just perfect! I plan to make it next week for my b-day :) Few questions: do You think it would be ok to change raspberry with cranberry? If I make a crust myself, should I make it cookies + butter? February 9, 2012 at 12:10pm Reply

  • Jaclyn: akupt, thanks for your compliment!
    I can’t guarantee the cranberry would work the same for the swirl as the raspberry (just not sure if the consistency would be the same). It may work but I’m not sure since I’ve never tried it =). If you wanted to just marble the cheesecake I’m sure it would be fine. Also if you do the crust yourself yes you would do a cookie and butter mixture. Kraft has a recipe for oreo pie crust. February 9, 2012 at 3:48pm Reply

  • Anonymous: Thank you, Jaclyn! I made this tonight for the Valentine’s Day dinner I have planned for my sweetie when she gets home from work tomorrow. I was afraid my skills wouldn’t be up to the challenge, but your recipe was easy to follow and mine looks just like yours (except I got all snobby and made the crust in my springform).
    Thanks again,
    Dave in Montana February 13, 2012 at 9:13pm Reply

  • Jaclyn: Dave, That is awesome! I think I might faint if my husband cooked me something fancy =) your wife will be so excited I’m sure. I’m so glad it turned out so well for you! And you’re welcome! Thanks so much for your comment. February 13, 2012 at 10:53pm Reply

  • Asta: Thank You again for the perfect cheesecake idea. I made it yesterday for my birthday today :) The taste is jus fabulous. But I left it a bit too long in the oven, so it got darker colout. But everybody loved it.
    http://pabandykimsveikiau.wordpress.com/2012/02/14/meiles-kupinas-cheesecake/ February 14, 2012 at 8:01am Reply

  • akupyt: This comment has been removed by the author. February 14, 2012 at 9:34am Reply

  • Emma: Hi! This cheesecakes looks so perfect and wonderful! I want to make it for my birthday this friday, but I don’t have heavy whipping cream – just standard pourable cream! Would this be okay? Do I have to whip it beforehand or anything? I’ve always seemed to mess up cheesecakes before and I’m determined to get this one right! :)
    Thanks for any advice! I can’t wait to try the recipe out! February 14, 2012 at 1:37pm Reply

  • Jaclyn: Emma, thank you! Happy Birthday! You should be fine making this with just regular cream, I’m pretty sure I’ve used regular before when I don’t have heavy cream. You don’t need to whip it before. Have a fun birthday! February 14, 2012 at 5:04pm Reply

  • Emma: Ah that’s good news! Thank you very much! :) February 15, 2012 at 4:02am Reply

  • Andrea: Jaclyn, oh my goodness. I made this cheesecake yesterday for my boyfriend for his birthday, and it is just fabulous. I don’t know if I’ve ever made anything so pretty! I was worried that I was going to mess the heart design up, but I didn’t and it looked so beautiful! And HE loved it, too :) I am DEFinately going to be using the heart technique again, and most likely going to be making this cheesecake again. Thank you so much for the recipe! March 5, 2012 at 7:04am Reply

  • jenniferintouch: My daughter and I stumbled across your blog… we are in love with your beautiful, tasty creations. Thank you for sharing! May 16, 2012 at 9:03pm Reply

  • Jaclyn: Jenniferintouch – thanks so much and you’re very welcome! Thanks for stopping by! May 16, 2012 at 11:15pm Reply

  • Anonymous: If I replace the white chocolate with dark chocolate, how do you think it will taste? May 26, 2012 at 3:45am Reply

  • Jaclyn: Anonymous – I think it would be delicious, I can’t guarantee it since I’ve never tried but I think it would make a wonderful chocolate raspberry cheesecake! Thanks for the idea, I’m going to have to try that =). May 26, 2012 at 7:55am Reply

  • Becca @ Amuse Your Bouche: This is stunning!! June 18, 2012 at 8:52am Reply

  • meredith: Wow!! So glad I found your blog when searching for raspberry desserts! I LOVE making cheesecakes & have never done a raspberry one. This is beautiful & I love the idea of the choc. crust! I have fresh berries & a 4th of July party & now with your recipe & inspiration (I’m going to attempt stars on top!) I’m all set! Can’t wait to check out some of your other recipes! Thanks for sharing! June 28, 2012 at 12:19pm Reply

  • Anonymous: Hi! Cheesecake looks great, making one tomorrow but quick question: sites the egg white have to be beaten our is it added as it is? Thank you! July 12, 2012 at 12:14pm Reply

  • Jaclyn: Anonymous – thanks =), you do add the egg and egg white in as is, no prior beating. I hope you enjoy! July 12, 2012 at 6:28pm Reply

  • Ashleigh: First I have to say that I absolutely LOVE this recipe!! So much that I’ve made it four different times. Please don’t judge me lol, I’ve made it for family and twice for myself. This time I totally forgot to add the whipping cream. I’m making this for a group of people but I won’t know how it tastes because I can’t taste it beforehand. Will this change anything about the cheesecake taste wise? August 8, 2012 at 9:45pm Reply

  • Jaclyn: Ashleigh – I’m glad you love this recipe, me too. I can’t count how many times I’v made it =). I know just how you feel about not being able to taste it before hand I always feel that way when I’m taking a cake or something to a party. To answer your question, I think the cheesecake will still taste great it might just be a little bit thicker. I hope everyone enjoys! August 9, 2012 at 7:16am Reply

  • Anonymous: This is beautiful! I pla on making this for my fiance’s birthday/our anniversary next week. I hope he will love it as much as i do :) August 26, 2012 at 12:44pm Reply

  • Anonymous: hey!!! I`d like to know if i can do the same heart necklace but on top of whipped cream? September 28, 2012 at 1:05pm Reply

  • Jaclyn: Anonymous – I don’t know that it would work the same because the texture of of whipped cream is so different from that of the cheesecake batter. I think it may be too airy. You could always give it a try though =). September 28, 2012 at 10:25pm Reply

  • vyvacious: I absolutely love the cute hearts on top of the cheesecake!! October 3, 2012 at 4:59pm Reply

  • Bri: Wow you just blew my mind about all things cheesecake – I was trying to think chocolate but wanted a white base + the great idea for the design – thanks for all the great ideas in one post! October 24, 2012 at 10:16am Reply

  • Anonymous: Hi! I’ve made this before with your recipe and it is absolutely deliiiish! I’m making it again for a party, but I’ll only be able to make it 2 days before the day it’s needed. Can it be frozen or would it be all right to just keep it chilled? And if it is frozen do you know how long it roughly takes to defrost? I want it to be at its best on the night! Thank you! December 3, 2012 at 2:19am Reply

    • Jaclyn: I think it would be fine in the fridge for 2 days but either way would work fine. If you do opt to freeze I would say thaw overnight in the fridge. Glad you’ve enjoyed this =). December 4, 2012 at 10:59pm Reply

  • Mackenzie: Hi! I’m making this for Christmas but I wanted to make my own Oreo crust and bake it in a springform pan… will it come out the same? December 15, 2012 at 9:55am Reply

    • Jaclyn: I would double the filling recipe and you can use 1 whole egg rather than double to 2 egg whites. Also you’ll have to bake it just a bit longer but it should come out the same. I hope you enjoy it! December 15, 2012 at 1:56pm Reply

  • Leigh: Hello! Love your recipe, I’m planning to do this as a Valentine’s gift for my other half.

    Approx how big/what measurement is your “cup”? I’m in UK and am wondering whether a standard tea mug would suffice…

    Thanks! February 7, 2013 at 4:47pm Reply

    • Jaclyn: That’s a tough question, but yes 1 cup is roughly the size of a tea mug. You may just want to use a recipe converter for a better guesstamate. Hope that helps, sorry I wish I had all the measurements in weight. February 8, 2013 at 5:58pm Reply

  • The sweetest of all » Pearls for Paper: […] in time for Valentines week! We saw this super cute & fabulously festive cheesecake over on Cooking Classy and it seems like a perfect treat to whip up while we’re passing time bundled […] February 11, 2013 at 7:30am Reply

  • Valentine’s Day White Chocolate Raspberry Cheesecake | mikaseven: […] Please click on over to Cooking Classy’s blog for the recipe!  I’ve never made cheesecake from scratch so I’m rather thankful that this involves a pre-made crust.  Hurray! […] February 13, 2013 at 11:03am Reply

  • laura: I made this cheesecake for my Valentine dinner and was a hit. My husband asking how I made the hearts… and it was delicious… Thank you for the recipe… February 14, 2013 at 8:34pm Reply

  • Debbye: Absolutely BEAUTIFUL! I am so glad I saw this today. I wanted to make something special for my husband whose coming home tomorrow from a two month work assignment…and I have about 2 cups of raspberry sauce leftover from a cake I made last week that I really didn’t want to throw away…..this recipe couldn’t be more perfect for me :) (especially since cheesecake is my favorite dessert) BTW your method of making the raspberry sauce looks so much easier than mine. I am headed to pharmacy for a clean syringe…then happy baking. Thanks so much! February 17, 2013 at 8:52am Reply

    • Jaclyn: You’re very welcome – I hope you and your husband enjoy Debbye! February 19, 2013 at 9:51am Reply

  • Debbye: Just have to say…he loved it! Great recipe, I made it with a graham cracker crust – my fav. But the cheesecake itself is so light and creamy, and the white chocolate pairs wonderfully with the raspberry. My top wasn’t as perfect as yours….but since he didn’t see yours, he was still impressed, lol. I’ll definitely make this again. February 21, 2013 at 3:05pm Reply

    • Jaclyn: Debbye – I’m so glad you returned to leave another comment and I’m so glad he loved it =)! My sister also likes this better with the graham cracker crust but I’m kind of torn between the two so I rotate =). Thanks for your comment!! February 22, 2013 at 10:00pm Reply

  • Abbie: I can’t get a decent cheesecake base pre made in time for my mums birthday this week…. what size is the base you use? so i can use a springform equivalent? Thanks :) March 11, 2013 at 10:56am Reply

    • Jaclyn: Abbie – If you double the recipe and also increase the baking time by about 20 minutes then you can make a crust from scratch and double the filling and put it in a 9-inch springform pan. The size listed is for the premade storebought crust which is much smaller. I hope you and your Mom love this =)! March 11, 2013 at 5:59pm Reply

      • Abbie: This tasted so good! Sadly I think I cooked it a little too long as the top didn’t stay nice and white like in the pictures :( Oh well! Still delicious! :) xx March 15, 2013 at 11:33am Reply

        • Jaclyn: Glad you enjoyed this Abbie! Thanks for your comment! March 16, 2013 at 8:28am Reply

  • Caroline: Hi! Perfect cheesecake! Looks wonderful! :) I tried to do it today but unfortunately hearts are looking as a big plash :( Could you tell me what should be the consistency od the prepared cheese (my was like an average yoghurt) and of the sauce (I used water+pigment – maybe the raspberry syrup would be better?)? I also do not understand how much is 12oz. of the cheese – about 0,5 kilogram? And what about a “cup” – is it about 200 mililitre or 250 mililitre? Maybe I have wrongly converted the measures and it did not work? Wish to bake such a pretty cake! :( March 13, 2013 at 8:42am Reply

    • Jaclyn: Caroline – the water+pigment is likely your problem as it is much thinner than the raspberry sauce in this recipe, so I’d recommend that you give the sauce a try next time. As far as the weights go I’d just recommend using google to convert the cups to weight. Hope that helps! March 16, 2013 at 9:44pm Reply

  • Courtney in NY: I’m so happy I found this recipe! What a clever idea… This has such an elegant appearance and is absolutely delicious. I made this for my husbands family’s Easter. I can’t wait to see what they think!
    I did make a homemade graham cracker crust (I am a bit of a homemade snob, I suppose.) :) I can definitely see where a pre- made crust would come into play if you were in a bind… (time wise) And the filling is so delicious, I don’t think anyone would notice the store bought crust! Thanks for a great idea! Can’t wait to try it with other fruit! March 30, 2013 at 9:36pm Reply

    • Jaclyn: I hope it’s thoroughly enjoyed, thanks for your comment Courtney! March 30, 2013 at 10:05pm Reply

  • La recette du cheesecake comme chez Starbucks – Chocolat blanc et framboise – Jujube en cuisine: […] tenté à la maison, jamais égalé… Mais ça c’était avant ! Avant que je tombe sur cette recette de cheesecake. A la base cette recette m’a tapé dans l’œil pour sa déco (la blogueuse fait des petits […] April 11, 2013 at 1:31am Reply

  • Sarah: This was a fantastic recipe; the syringe idea was killer! April 11, 2013 at 10:27pm Reply

    • Jaclyn: Thanks :)! Glad you thought it was fantastic Sarah! April 13, 2013 at 8:53pm Reply

  • elisabete: Ola tudo bem com você ? Adorei essa receita sua, se tiver mais receitas diferentes como essa me mande por favor, se voce precisar de alguma receita ,me peça eu te envio, sou do brasil April 17, 2013 at 2:22pm Reply

  • Nancy: Found your recipe on Pinterest, of course no instructions, etc. As I looked further I realized someone had pinned it but not from your site. I noticed your comment at bottom and it led me to your website. Your recipe sounds amazing – cant wait to try and I’ve pinned from your blog so you get the credit! We really need to make sure we pin correctly to give credit where credit is due. So excited I found your site….thank you!! May 5, 2013 at 1:16pm Reply

    • Jaclyn: Thanks so much for pinning to my blog Nancy! It’s driving me crazy lately how many people are trying to steal my images so they can make money off of my work. I’m so glad you found my site and thanks for your comment! May 7, 2013 at 9:34am Reply

  • Bucky_338: when you cook the cheese cake do you put it in another pan with water in it like you would other cheese cakes so it would cook more evenly May 16, 2013 at 9:58am Reply

    • Jaclyn: I don’t do a bain marie (water bath) with this cheesecake recipe but it probably wouldn’t hurt TO do it either. May 16, 2013 at 10:06pm Reply

      • Bucky_338: Ok just wondering it is close to the recipe in my on baking book, this is a real good recipe for the book and this version looks like it is very tasty so I am going to try this one the next time I make one. I am new at baking and becoming a new chef now I have been in school for about a year now and found out I like both sides the cooking and baking. The baking side I tend to like more but the school is leaning more towards the cooking side. Anyway I wanted to thank you for all these wonderful recipes and I’m going to try lots of them when I finish looking through them. May 17, 2013 at 8:15am Reply

        • Jaclyn: I hope you love what you try :)! May 17, 2013 at 8:53am Reply

  • Ash: This recipe looks fantastic! I’ve decided to bake it (this is my first time making a cheesecake). When you take it out of the over to cool what should the consistency be? To me it did seem very firm. I wasn’t sure if i should bake it longer, or if it should be like this and it would become more firm as it sets? May 17, 2013 at 1:53pm Reply

    • Jaclyn: It should jiggle in the center slightly still (not firm) when you take it out of the oven, then as it rests in the fridge it will start to set that is why it requires so much refrigeration. I hope you love it! May 17, 2013 at 3:40pm Reply

  • White Chocolate Heart Cheesecake | Baking and Life: […] (recipe from Cooking Classy) […] May 28, 2013 at 4:44am Reply

  • Eilish: Love the recipe! Unfortunately I can’t get pre-prepared Oreo or Graham Cracker crusts over here in the UK. I was just wondering if you have a recipe I could use to make my own?

    Thanks! X June 8, 2013 at 1:48am Reply

  • Madonna/aka/Ms. Lemon: Presentation A+. June 19, 2013 at 2:53am Reply

  • Queen of Hearts Tart (White chocolate cheesecake) | Baking With Gab: […] I appropriated this recipe from one I found at Cooking Classy. […] July 19, 2013 at 8:42pm Reply

  • Anna Maria: Can’t help but notice…But, in the recipe I think you mean’t to type the word (Jiggle) the pan to even it out…. instead of Giggle….Now that really made me LOL and Giggle all at the same time. I saw this same thing on Bravo Channels Commercial Lisa Vanderpump’s doggy is named Jiggy and I saw they spelled his name on a Fresh Coconut I think and it say’s Giggy instead of Jiggy….LOL So, cute and funny…recipe looks yummy though I can’t wait to try this =D July 27, 2013 at 3:14am Reply

    • Jaclyn: Hahaha I busted up laughing when I read your comment! That is so funny! I can’t believe I didn’t notice after reading the recipe at least 3 times while editing – it must be that I’ve always been a phonetic speller :). Thanks for pointing it out so I could change it Anna! August 3, 2013 at 9:11am Reply

  • Nicole: Your cheesecake looks amazing! Going to make it for a wedding party, but was wondering if you think this could be converted into cheesecake bars rather than a pie. Thanks! August 20, 2013 at 8:08am Reply

    • Jaclyn: Yeah I don’t see why it couldn’t be converted into bars. I might just do the hearts in lines though rather than a swirl. I hope you love it Nicole! August 20, 2013 at 4:02pm Reply

      • Nicole: Great! Thank you! Some cheesecakes I’ve tried are more runny and wouldn’t hold together as well in bar form, so I wanted to check. Thanks for the tip about making the hearts in a line! August 20, 2013 at 4:17pm Reply

  • A tale about a wedding cake and going crazy: […] cakes this way in advance, rather than on the day itself so I decided to give it a go. I read some easy looking instructions and gave it a try. In reality it was just as easy as the instructions and the result looked […] September 1, 2013 at 12:27pm Reply

  • Happy Belly “Cheesecake” (dairy free) |: […] to attempt the no-bake cheesecake with fermented nut cheese, I wanted to make it pretty.  I saw THIS post on pinterest a while back and thought it was the prettiest cheesecake that I had ever seen.  […] September 23, 2013 at 7:26am Reply

  • Kunrong: Hi Jaclyn, this cheesecake looks freaking good:) I really wanted to try this for my 5th anniversary with my bf.. Was wondering if I could substitute corn starch with corn syrup for the raspberry sauce?.. Thanks thanks:) October 17, 2013 at 1:37pm Reply

    • Jaclyn: I wouldn’t recommend replacing it simply because they both do two different things, cornstarch thickens it and corn syrup would only sweeten it. Hope that helps! October 17, 2013 at 5:12pm Reply

  • Kelly: Love this recipe and plan on making it for Christmas. Do you know if it can be frozen? I want to try and make a few things ahead of time. November 17, 2013 at 6:05am Reply

    • Jaclyn: Yes it can be frozen. Just thaw in the refrigerator. November 17, 2013 at 7:45am Reply

  • White Chocolate Raspberry Cheesecake | Cupcakes and kimchi: […] (via Cooking Classy) […] November 22, 2013 at 7:29pm Reply

  • agnes: this cake looks absolutely amazing :) I’m gonna try the recipe, just have one question – what’s the volume of cup in mililiters? December 2, 2013 at 9:58am Reply

  • f.i.akill: i love this recipes December 8, 2013 at 9:55am Reply

  • Desia: Hello this recipe looks and sounds wonderful :) but I was wondering would this be good if i tried strawberry rather than raspberry? December 12, 2013 at 9:12pm Reply

    • Jaclyn: I think it would still be good but I’m not sure you’d be able to do the heart design as the raspberry sauce has a certain consistency. I also like how the slight tartness of the raspberry blends with the sweetness of the cheesecake, but I do love strawberry and cheesecake too so I guess I’ll have to try it sometime. December 12, 2013 at 10:39pm Reply

  • Mehreen: Hey,

    the cake looks awesome. I was wondering, if I were to make the crust at home, how many grams or ounces would I use? the store made crust is 6ozs..so would I use the same amount? December 16, 2013 at 12:46pm Reply

  • White Chocolate Raspberry Cheesecake | Taste Of Sweet: […]  My cheesecake doesn’t look nearly as pretty as the genius food blogger I took this from “Cooking Classy,”  than again she’s got more talent than I do.   I may struggle with the pretty […] December 22, 2013 at 10:45pm Reply

  • Nicole Kelley: I have made this cheesecake twice and both times it has been amazing. I doubled the recipe and made in a springform pan. The 2nd time I made this, I used the Nabisco chocolate wafers for the crust and it turned out great. It has cracked on the top both times but it hasn’t affected the flavor at all. I am in Las Vegas and am wondering if the drier air is part of the problem. I will try to cool it longer in the oven next time and see if that helps.

    Thank you so much for posting this awesome recipe!! December 30, 2013 at 2:03pm Reply

    • Jaclyn: Have you tried doing a water bath with it while baking it? I think that would help a lot? Also, you may even want to reduce the baking time and that should help. December 30, 2013 at 10:55pm Reply

  • Lisa: What a sweet treat and I love how easy it is to make it look cute! I have some mini spring form pans that would be perfect for little individual cheesecakes with this recipes:) January 7, 2014 at 9:24pm Reply

  • Ashwini: This cake turned out to be awesome! I had prepared it for my husbands birthday since he is a cheese cake fan and he was stunned by the artwork on it :) thanks for sharing such a nice recipe ! January 15, 2014 at 10:03am Reply

    • Jaclyn: You’re very welcome Ashwini! I’m so happy to hear it was enjoyed :)! January 16, 2014 at 10:09am Reply

  • maria alicia: Hi there,

    I just made this beautiful cheese-cake today, and after baking it for the 40 minutes, it was still jiggling in the middle. I’m just wondering if maybe I need to bake it for a longer time. Also, I used a 9″ pan and found that there was too much cream cheese mixture for the size of the pan… what size do you use?

    Other then that, beautiful beautiful cheesecake for a Sunday family dinner. January 19, 2014 at 1:51pm Reply

    • Jaclyn: It should still jiggle in the center a bit, similar to jello, because it will set once it’s fully chilled. It shouldn’t be runny gooey though. I just used the pre-bought crust for these and they are quite small, I’m guessing they are like 8-inches wide but they are short. January 27, 2014 at 9:12pm Reply

  • Pooja: Hi Jaclyn, I am from Delhi India. The cake looks really delicious. I want to make it. Can i use raspberry crush or syrup as i am not sure that I can get raspberries here. Also please advice is the crust necessary? Can we make the cake without the crust. I want to make the cake for my husband. January 20, 2014 at 2:21am Reply

    • Jaclyn: I’m actually not sure what raspberry crush is, sorry! But mostly it will depend on the consistency of those (and you’ll want seedless). If the syrup is very runny that should work, if not I might thicken it up a bit over the stovetop with a little cornstarch. Hope that helps! January 22, 2014 at 9:15pm Reply

  • rina Matthews: love all January 23, 2014 at 2:07pm Reply

  • White Chocolate Raspberry Cheesecake | Tracey's Culinary Adventures: […] White Chocolate Raspberry Cheesecake slightly adapted from Cooking Classy […] February 1, 2014 at 3:31pm Reply

  • mrs M | casamia-inlondon.com: Hello Jaclyn, same here – found your cheesecake on pinterest, loved it so i needed to try right away and here i am! The only thing i had difficulties with the hearts :(((( i guess the sauce was too thick, so basically i removed the top layer, add more batter to cover it up again and now i put it aside in the fridge (do you think this is ok?! That’s my first cheesecake, have no idea what happens…), and want to cook the the rasp sauce again..
    Can you tell me what consistency should have?! Have you ever done the fruit sauce cooking fruit and sugar only, by any chance? I wanted to make it like this, with no cornstarch, and i cooked until thread status, which is approx 105C, to give more precise instructions you know…but it was probably too much….any ideas? What do think?! :s February 3, 2014 at 8:03am Reply

    • Jaclyn: Sorry your sauce was thick, did you use the recipe above? You can add a little more water to it if it’s too thick. February 4, 2014 at 10:06pm Reply

  • Peter @Feed Your Soul Too: Such a cool dessert. People keeping coming back to view it. I featured it on my Friday Five – Valentine’s Day addition over at Feed Your Soul Too February 3, 2014 at 12:50pm Reply

  • Mrs M @ casamia-inlondon: Thank you very much for replying!
    I made it again and it was delicious..
    If you do rasp and sugar only, you have to cook it until 100C and it’s perfect!
    I love your blog, you are super ‘CLASSY’ indeed. February 5, 2014 at 2:38am Reply

    • Jaclyn: Thanks so much for the compliment! I’m glad you got the sauce to work how you wanted using just sugar, I love when I can figure something out in the kitchen :). February 6, 2014 at 10:49pm Reply

  • Kate: Beautiful! I am going to make this to surprise my husband at work. I may have to rethink the delivery since he’s in the army and everyone will try to steal it from him :-) I was wondering if I could use Smuckers seedless raspberry jam for the sauce? Thanks for sharing!! February 8, 2014 at 5:26pm Reply

    • Jaclyn: I wouldn’t recommend the jam it’s quite a bit thicker so it wouldn’t work the same. Hope you and your husband love this Kate :)! February 11, 2014 at 10:57pm Reply

  • Kate: I love this! I was wondering if I could use Smucker’s seedless raspberry jam? February 9, 2014 at 6:57pm Reply

    • Jaclyn: I think it’s a bit too thick so I probably wouldn’t recommend it. I don’t think it would give the same vibrant color either. February 9, 2014 at 10:57pm Reply

  • Demi: Love this idea! Do you think it would work to use this method of creating the swirl of hearts on a non-bake cheesecake? February 10, 2014 at 10:14am Reply

    • Jaclyn: It might work just depending on the consistency of the batter mostly. February 10, 2014 at 11:18am Reply

  • Pinky: I have never baked a cheesecake before. Ever. After seeing this one, though, I am definitely going to learn.

    OMG, this is going to be my new favorite blog. Thank you! Your photos are fantastic, too. *squee!* February 10, 2014 at 4:59pm Reply

    • Jaclyn: Thanks so much for the compliment Pinky! So glad you found my blog! February 11, 2014 at 10:31am Reply

  • Mrs M: here is mine!

    thanks a lot for being so inspirational!!!! February 11, 2014 at 7:34am Reply

    • Jaclyn: It looks great! Thanks for sharing! February 11, 2014 at 8:13am Reply

    • Rina Matthews: Decadant indeed so easy and quick and delicious thank you for sharing it. February 11, 2014 at 10:08am Reply

  • Tarta de queso con cuajada (Thermomix) | Cocinicas: […] he visto aquí una decoración de una tarta de queso con chocolate blanco que resulta muy profesional y no parece […] February 11, 2014 at 12:50pm Reply

  • Maryann: This looks fantastic! I planned on making this today for valentines day for my loved one but I realized I do not have a fine mesh strainer, do you know of anything that could replace the strainer? I was thinking about just leaving the seeds and making the cheese cake with the seeds in it but I was not sure how appealing that would be. Any input it greatly appreciated! (: Thanks!! February 13, 2014 at 8:28am Reply

    • Jaclyn: I tried once and wasn’t able to do the hearts because of the seeds, you can still swirl it though and it tastes good – if you don’t mind seeds. But as far as I know the fine strainer is the only way to remove them. February 13, 2014 at 11:41am Reply

    • McKenna Reid: I also wasn’t able to remove the seeds due to not having the mesh strainer. The hearts didn’t turn out how I wanted, but it doesn’t look bad. It also makes it impossible to syringe. February 20, 2014 at 4:44pm Reply

  • Alyssa: This cheesecake is amazing! I did a test run about a month ago and it turned out fantastic. Little harder to do the dots with just a spoon though but luckily this time I had a syringe. I had issues with cracking last time so this time I stuck it in a pan with 1/2″ of water and it helped out a ton! Thanks for a fantastic recipe, my boyfriend LOVES it :) February 14, 2014 at 2:17am Reply

    • Jaclyn: I’ve wondered if a water bath would help prevent the cracks with this cheesecake because I’ve had a few small ones. Good to know, glad you liked it! February 25, 2014 at 11:01pm Reply

  • Annalyn: Hi there! I am so ever thankful to you for sharing this recipe. I saw this few days before Valentine’s so I decided I will definitely make it for my husband on our special dinner date(at home when kids are in bed). :D I was so impressed with myself seeing the result and thinking that the crust looked burnt. It isn’t white as it turned a bit yellow and some spots of brown. haha Took photos of my imperfect cheesecake, focusing on the few hearts I managed to make as most of them looked like sperms.. LOL Nervously served him in the bedroom (with the dim corner lights on only so he wont notice the cake much and focus on the taste) LOL Husband was soooooo impressed I made him a crème brulee cheesecake hahahahaha And finaly he said…THIS IS DELICIOUS! THIS IS REALLY REALLY REALLY GOOD! THE BASE IS SO GOOD AS WELL. THIS IS A KEEPER! And for that reason I have to leave a comment and let you know..at this very moment another is in the oven. Thank you so much. and on the 1st of March will be making it again for a party. LOve love Love it! xxxx February 19, 2014 at 10:23am Reply

    • Jaclyn: I’m so glad you both enjoyed this cheesecake Annalyn :)! Thanks for your review! February 25, 2014 at 11:24pm Reply

  • McKenna Reid: I wanted to make this gluten free, so I made an almond crust. It’s just out of the oven now, so I’ll let you know how it is. I made it I a springform pan too, so I doubled the cream cheese and raspberry mixtures. Thanks for the beautiful and hopefully delicious recipe :) February 20, 2014 at 4:43pm Reply

    • Jaclyn: You’re welcome McKenna I hope you love it! Glad you were able to make it gluten free! February 20, 2014 at 7:20pm Reply

  • McKenna Reid: What could I use instead of cream for the white chocolate melting? I have almond milk, I just think it might turn out too runny or not as creamy. I’m making it again, this time with strawberry. Last time I didn’t have the white chocolate, but this time I do. February 24, 2014 at 4:17pm Reply

    • Jaclyn: I wouldn’t recommend substitutes for this recipe as it can alter the consistency. February 25, 2014 at 11:25pm Reply

  • McKenna Reid: I do have evaporated milk… February 24, 2014 at 4:18pm Reply

  • Raspberry Heart Swirled Cheesecake | Garden Seeds and Honey Bees: […] See how to swirl raspberry into hearts Cooking Classy […] February 26, 2014 at 11:42am Reply

  • Angela: Hi Jaclyn!! I can’t wait to try this recipe for a party tomorrow. I just have a quick question. I’m not a huge fan of white chocolate but loooove plain cheesecake and fruit. If I took the white chocolate out of the recipe, would this make a regular cheesecake or do I need to add something else to it in place of the white chocolate? Also, I was wanting to use strawberries, I assume I would do the same thing as you did with the raspberries? I hope I don’t offend by wanting to change it slightly, but this is such a gorgeous dessert!! February 27, 2014 at 4:49pm Reply

  • Annalyn: Hi! I have made this 3x now and is always a big hit. BUT my biggest question is…how do i make it as perfectly white as yours? And also…I have set the cake for 10-11 hrs before serving…BUT how do I get a perfect slice? Everything seems to be sticking into the cake knife and ruins it. Any techniques i can do? Thanks very much! March 2, 2014 at 2:47pm Reply

    • Jaclyn: You could freeze the cheesecake for like 30 minutes for cleaner slices, also wipe the knife clean after cutting each slice. You may want to try cooking it on a lower rack in the oven and that may help for less browning or you could tent it with foil (making sure the foil doesn’t touch the filling). Hope that helps! March 18, 2014 at 8:45pm Reply

  • Kirsten: Hey Jaclyn,

    Thanks so much for this recipe. I’m going to try it out tonight. I’m only an apprentice baker, just started trying out making cakes and all, but I was just wondering whether you could mix the raspberry sauce with the cheesecake mixture as well, or will that make it soggy?

    P.s your blog is now my go-to blog for everything delicious. thanks, kirsten March 10, 2014 at 10:13pm Reply

    • Jaclyn: I wouldn’t recommend blending them fully, it would probably alter the texture of the cheesecake. I’m so happy to hear my blog is your go to Kirsten :)! Thanks so much for letting me know you enjoy it! March 10, 2014 at 10:44pm Reply

  • Kirsten: Hi,

    Me again! Another question popped it’s head: with the melting white chocolate in a microwave, do I mix it with the whipping cream after it’s done melting, and then add it to the cream cheese mixture? That part of the recipe is a little foggy to me. March 10, 2014 at 10:34pm Reply

    • Jaclyn: No you melt the cream and with chocolate together at the same time. I’m excited for you to try it! March 10, 2014 at 10:42pm Reply

  • Lauren: OMG! Can I just say I love you??? Haha! I made this for my husband for Valentine’s day and he loved it! Said it was the best cheesecake he ever tasted :-) I have two questions though because I will be making it again this weekend. 1. Mine took a whole heck of a lot longer to bake and also had cracks on the top…is that because I didn’t heat the heavy cream with the chocolate and just added it in cold? 2. Straining the seeds from the raspberries took what seemed like an hour after I cooked it with the cornstarch (I had a strainer and used a tart shaper to push the juice through)…Can I smash up the raspberries first, drain the juice, THEN cook the juice? Seems like it was particularly tough to strain since it was already thick and I’m wondering if those two steps are interchangeable. Thank you so much! I love seeing your recipes everyday on Pinterest! March 17, 2014 at 2:37pm Reply

    • Jaclyn: I don’t know if you could mash the berries up enough to get enough juice out of them. It gets quicker over time, it probably only takes me about a minute now :). And I would definitely recommend melting the white chocolate and cream together first. As far as the cracks go – you can put the cheesecake in a water bath and that should help – just be sure there are no holes in the tin if using a store bought crust. Hope that helps! March 17, 2014 at 8:42pm Reply

  • Kathrine: I was looking for something to make for a church dessert auction when I came across this. I just had to make it. It was my first time ever baking a cheesecake and I was so elated that the heart pattern turned out well. As I was running my toothpick through the dots it didn’t look promising, but when I was all finished I was so happy because it looked great! I do have some questions though. As it was backing the edges turned brown, the cake rose and then fell as it was cooling. There as a bit of cracking as it cooled, but only along the hearts, so it’s not noticeable. Do you have any tips to avoid the browning, rising and falling, and cracking? Thanks! April 2, 2014 at 8:28am Reply

    • Kathrine: I should have read the comment above mine for tips on cracking. What about the edges browning as it bakes and the rising and falling? After it was completely cooled the edges were higher than the center by about 1/2″ April 2, 2014 at 8:33am Reply

      • Jaclyn: You can tent it loosely with foil (just make sure it doesn’t touch the cheesecake). Hope that helps! April 2, 2014 at 11:57am Reply

    • Jaclyn: Tent it with foil to prevent browning (just make sure it doesn’t touch the cheesecake) and you can do a water-bath to help prevent cracks (just be sure there are no holes in the foil pan or the water will seep in and ruin the cheesecake). Hope that helps! April 10, 2014 at 8:42pm Reply

      • Kathrine: I ended up adding 3 Tbsp of flour to prevent it from rising during baking and then falling during cooling. And I used a cold water bath. I had to increase the cooking time to about an hour with the cold water bath, but it turned out perfectly! No cracks, no browning on the edges, no rising during baking or falling during cooling. April 14, 2014 at 11:07am Reply

  • Ein Lächeln …: So cute. Love it! April 4, 2014 at 7:24am Reply

  • Janice: Love this! I am going to attempt to make it for Easter dinner! I hope it turns out even half as pretty as yours! Can it be made ahead, wrapped tightly and frozen? April 14, 2014 at 10:10am Reply

    • Jaclyn: Yes that should be just fine. I hope you love it Janice! April 14, 2014 at 10:43am Reply

  • Vicky: I love this cheesecake and have made it several times. I want to make it in a 9×13 pan for a party (hearts excluded) do you think that just doubling the recipe will work? Or will I need a little more mixture. I am aiming to make cheesecake bars. April 15, 2014 at 5:05am Reply

    • Jaclyn: It just depends on how thick you want the bars to be. I might do 1 1/2 the recipe. April 15, 2014 at 11:23am Reply

  • Annalyn: Hi Jaclyn! Thanks for all the wonderful tips. Am baking it at the moment as requested by a friend. : ) April 24, 2014 at 2:36am Reply

  • Sam: Made this a few days ago and it was divine! Rich, but also light and had a great taste. Beautiful presentation too. I substituted lime juice for the lemon and it was a great combination with the raspberries. Love all your recipes.
    http://www.thebearsfour.blogspot.com.au May 10, 2014 at 5:55pm Reply

  • Lulabella: Hi there,

    Looks absolutely delish! Just had a few questions please..
    (a) I’m using a fan assisted oven in degrees celsius – am I right in thinking 150 degrees is the temperature I should use?
    (b) Is cornstarch the same as cornflour?
    (c) I’m making my own crust… You said to double filling but you also said to use one whole egg rather than 2 eggs… do you mean to use 2 whole eggs and 1 egg white, instead of 2 whole eggs and 2 egg whites when doubling mixture? Please could you write out the quantities that need changing when using a 9in pan?
    (d) If freezing, can it go straight into freezer from oven or should it be left to set in fridge for the six hours first?
    (e) Will the bain marie style require longer cooking time?

    Thank you in advance for your help – can’t wait to make it! xx May 10, 2014 at 9:36pm Reply

    • Jaclyn: According to google, the celsius is 162 so I’m not exactly how that is rounded.
      Yes cornflour is the same as cornstarch.
      I would double the entire recipe for a 9-inch springform pan, so 2 whole eggs and 2 egg whites.
      I would let it cool at room temp first like an hour then in the fridge for the 6 then in the freezer for probably up to one month.
      I would do a bain marie for a full 9-inch cheesecake, but it will require a longer baking time anyway since the recipe will be doubled.
      I hope you love it!! May 26, 2014 at 11:26am Reply

  • Marci: I have to tell you this recipe has been my go-to recipe for any and every event I need to bring a dessert to. I was wondering – if I convert these to small springform pans as gifts, do I cut down the cooking time, or keep it the same?

    I’ve always doubled the recipe and done a 9″ springform, but no bain marie because the crack topping a bit doesn’t bother me at all.

    Thank you SO MUCH!! June 22, 2014 at 11:08am Reply

    • Jaclyn: Thanks for your review Marci! I think you’d probably just need to reduce the baking time like about 10 minutes (more or less just depending on how small they are) for the smaller pans. July 4, 2014 at 12:49pm Reply

  • Samantha: I absolutely love how this cheesecake looks! I want to make it this sunday, but was wondering if I can substitute the cornstarch for something else? And the sugar for honey? July 17, 2014 at 9:11pm Reply

    • Jaclyn: I wouldn’t recommend substituting anything else for the sugar, they honey would likely burn. The cornstarch could probably be substituted with another thickening agent but I’m not sure on the amounts. July 17, 2014 at 10:37pm Reply

  • White Chocolate Raspberry Cheesecake | Tastes Better From Scratch: […] even need a spring-form pan (unless you want to use one!) I found this awesome recipe from Cooking Classy, and, after successfully making it several times, I’ve verified it’s a total keeper!! […] July 24, 2014 at 9:15am Reply

  • Salsera77: My colleague for whose birthday I made this cake and who is an absolute cheesecake fan and normally insists that the classic New York cheescake can’t be beaten said that this was the best cheesecake she’d ever eaten… I made the crust half Graham crackers-half Oreo cookies…and it turned out to be just perfect!!!! Thank you for that great recipe. Works in cupcake version, too!!! July 28, 2014 at 7:33am Reply

  • NH: Just made this! In the oven for the remainder 5 min!! I can’t wait! Thank you.. I defiantly didn’t make it as beautiful, I it tastes as great as it sounds, looks, and smells! :) July 30, 2014 at 3:59pm Reply

  • Chocolate Chip Cookies Stuffed with Dulce de Leche – The Tough Cookie: […] out her blog, because there are some great recipes on there! Personally, I’m dying to try her White Chocolate Raspberry Cheesecake! And her Hot Fudge Sunday Cupcakes look […] August 17, 2014 at 8:18am Reply

  • kellie lin: Thank you Jaclyn for sharing! God Bless You! November 25, 2014 at 2:14am Reply

  • Oggi che mangio?: great recipe! It’s in the oven, thank you for inspiring me, I’ll write about it on http://www.oggichemangio.it :)

    Vendula December 8, 2014 at 3:35am Reply

  • Jessica Hart: The stark contrast of raspberry swirled in white chocolate is not only pleasing to the eye but also to the mouth. January 16, 2015 at 1:39am Reply

  • Aubrey: This cheesecake looks amazing!! I’ve never made cheesecake before but this recipe looks like something I could handle:) I just have a few questions. Have you tried making this with strawberries yet? Also, do I just use 1 syringe full of the sauce to make the dots or do I fill it up more than once? Thank you so much for sharing this! February 10, 2015 at 10:54am Reply

    • Jaclyn: I haven’t tried strawberries, I don’t know that their consistency would be quite right or the color? And you’ll have to fill the syringe up several times. February 23, 2015 at 6:39pm Reply

  • Kaylee: I would love to make this for Valentine’s Day, but I was really just looking to do this pattern in a plain cheesecake… If I use this recipe and just leave out the white chocolate, will it mess up the consistency and affect the heart pattern? Also, would this recipe taste okay without the white chocolate? Thanks!!! :) February 11, 2015 at 8:56am Reply

    • Jaclyn: As long as you are working with a fairly thin cheesecake batter it should work just fine. February 11, 2015 at 5:08pm Reply

  • Nuria: What can I use in place of the syringe? Or where can I get a syringe? February 12, 2015 at 2:47pm Reply

    • Jaclyn: You can buy a syringe near the pharmacy in many stores or you can just as someone at the pharmacy for one. February 12, 2015 at 5:46pm Reply

    • Hermien Pellissier: I didn’t have a syringe either. So I used a plastic condiment squeeze bottle instead. The kind that you would normally use for ketchup or mustard. Despite the fact that my raspberry sauce filled only a tiny percentage of the bottle, I had good enough control over the flow of the sauce.

      I think the sauce will also go really well with ice cream. Now I regret not making a much larger batch. :) February 13, 2015 at 9:07am Reply

  • Anon: How do you manage to keep the raspberry sauce liquidy? When I made my cake, the sauce got a little thicker as I got to the finishing touches with the hearts. It still came out great but was just slighty difficult to pour into the syringe. It turned more into a paste than a smooth thin sauce. February 17, 2015 at 8:36am Reply

    • Jaclyn: You could definitely just add a little water to thin it back out if needed. It sounds like it maybe boiled a little too long and reduced too much? But water will definitely do the trick. February 23, 2015 at 6:49pm Reply

  • Shelby: this looks so yummy! Making it for my mom’s birthday tonight! Thanks for the awesome idea! February 28, 2015 at 9:43am Reply

  • Sherry-Lynne: Hello! I’m planning to double the recipe and cook this in a springform pan with a homemade chocolate crust. This will be my first homemade cheesecake though. How do you know when the cheesecake is fully cooked? March 5, 2015 at 7:30pm Reply

    • Jaclyn: If making a full cheesecake I’d recommend using a water bath (wrap the springform pan well with foil then assemble cheesecake, place in a roasting pan and add hot water to a roasting pan around cheesecake – don’t fill too high with water so it doesn’t leak into cheesecake when moving pan around), it will probably have to cook probably 20 – 30 minutes longer. The center of the cheesecake should jiggle slightly but the edges should be pretty set and not jiggle much. If you have an instant read thermometer it should register about 160 – 165 degrees. Hope that helps and I hope you love this cheesecake! March 29, 2015 at 12:26am Reply

      • Sherry-Lynne: Thanks!! It turned out perfectly!! I’d like to make the same recipe for my sister’s birthday, but with a chocolate swirl instead. Any suggestions on how to make the chocolate swirl? April 1, 2015 at 3:47am Reply

        • Jaclyn: I’m not sure how well a chocolate swirl would work as it may not be the right consistency and it may crackle a bit or sink into the batter when baked. April 4, 2015 at 4:01pm Reply

  • Jacqueline: I’ve made this before and it’s absolutely delicious! Because it was such a huge success, I plan to make it for my boyfriend’s birthday next week, but need to use up some raspberries ASAP before they spoil. So, my question is: Can the raspberry sauce be made ahead of time and stored for a few days before assembly into the cheesecake? March 24, 2015 at 8:17pm Reply

    • Jaclyn: Yes you can make the raspberry sauce up to 1 week in advance. March 25, 2015 at 12:50pm Reply

  • Sher: Hi I love this recipe and have
    made it many times with great success. I am wanting to change it up a bit i was thinking of adding some lemon zest to the cheese cake part. What do you think? March 29, 2015 at 6:48pm Reply

    • Jaclyn: That should be just fine, lemon extract would work well too. March 29, 2015 at 9:49pm Reply

  • Kyle: Hi Jaclyn, I made this tonight for my brother’s 40th birthday. I didn’t have lemon juice, so I substituted with lime juice. The batter tasted great. I think the cake will be as well. Thanks for sharing this recipe! March 30, 2015 at 9:19pm Reply

  • Kyle: Hi Jaclyn, thanks for sharing this recipe. I made it tonight in preparation for my brother’s birthday. I didn’t have lemon juice, so I substituted lime juice. The batter tasted great and the cake looks like it was prepared by a professional. Only problem I had was when I was reading comments and realized I omitted the heavy whipping cream with the white chocolate. No wonder it was so difficult to melt in the microwave! LOL March 30, 2015 at 9:49pm Reply

  • Zi Ning: Hi there, I’ve tried doing similar design on other types of cake but do you think it will work if melted chocolate is used instead of the raspberry sauce for your recipe? I’m just afraid that as we heat it up in the oven, the chocolate may be burnt since it’s on the surface, so I wonder will that work? Or would you suggest to use an unbaked cheesecake recipe instead? But will the pattern be affected if the cream cheese batter is only made of cream cheese+condensed milk? May 10, 2015 at 9:05am Reply

  • Nuri: Any tips on making this recipe VEGAN? Not sure if vegan cream cheese will work. It’s not as creamy and tasty as regular cream cheese. June 21, 2015 at 7:05am Reply

    • Jaclyn: I’m sorry I’m so unfamiliar with vegan baking but I can’t imagine it would be the same with anything but cream cheese. June 22, 2015 at 10:06pm Reply

  • Irma: Hi! I bake this cheesecake for my boyfriend’s birthday and it turned out delicious! the decoration was not as good as yours, but it was ok. thanks! :)
    Irma from Italy August 13, 2015 at 2:13am Reply

  • Amanda: I just made this and it turned out perfect. I put it in the fridge and realize I forgot to add the heavy cream :( hopefully it will still tast okay December 23, 2015 at 1:22pm Reply

  • Dana: Hi! This looks so beautiful, was hoping to make it for a friend who loves boysenberries. Do you think I could substitute? Or would the colour not be so nice? January 16, 2016 at 3:53pm Reply

    • Jaclyn: It will be more of a blackish purple. I’d maybe just garnish with whipped cream and boysenberries. January 16, 2016 at 5:04pm Reply

  • Poe’s Mom: Question – how deep should I stick the syringe in when making the dots?
    Also, have you ever tried this with cherry? February 5, 2016 at 11:59am Reply

  • Ashley: This looks great! I was to make this in a mini cheesecake pan, so they will be about 3″ in diameter. Since they will be smaller, what do you recommend for baking them? Lower temp? Shorter time? February 7, 2016 at 6:46pm Reply

  • Kendra: I am so excited to try this for Valentines day! I do have one question… could you substitute dark chocolate or semi sweet chocolate instead of the white chocolate? Thanks!! February 9, 2016 at 9:46am Reply

  • Sabrina: Hi, does the egg white have to be beaten before going in the cake? February 11, 2016 at 4:36am Reply

    • Jaclyn: No. You’ll just blend after adding. February 17, 2016 at 9:44am Reply

  • Sana: Can I make the syrup using raspberry jam? It has seeds so I’d still strain it.. February 11, 2016 at 2:49pm Reply

    • Jaclyn: I think the jam will be to thick, the consistency isn’t quite right. February 11, 2016 at 5:09pm Reply

  • Dana: Made two of these last night and both turned out fab! I didn’t have as many hearts but they still looked beautiful and tasted great. And yes, I forgot the cream with the chocolate too, oops! Thanks for sharing! February 14, 2016 at 7:19am Reply

  • Jessica: I forgot the whipping cream when melting the chocolate in the microwave & noticed it too late aftet I finished decorating :( how will it affect my cake? February 14, 2016 at 3:07pm Reply

    • Jaclyn: Can’t say for sure it might be okay just thicker? February 14, 2016 at 7:00pm Reply

  • Christine: I just finished making it and it turned out wonderful!! My man is gonna love it when he gets home from work on this lovely Valentine’s Day xoxo February 14, 2016 at 6:27pm Reply

  • Britt: Oh my gosh, this was so good.
    Especially adding whipped cream and mini chocolate chips on top. :) February 14, 2016 at 9:40pm Reply

  • Kitty G: Looks delish! How long and what temperature should I cook if I do cupcake cheesecakes? Thanks February 25, 2016 at 9:22pm Reply

  • maria: Jaclyn, I love your recipes, especially the desserts. Your blog is my go to. I just made this the other day and am not familiar with making cheesecake. I never into problems with your instructions. I cooked it for 40 min and left it for 5 min with oven off and I know you said it should have some jiggle in it still. Even after I set it, it didn’t seem firm enough in the center. How long do you cool it before putting it in the fridge to set? Maybe I could have baked longer? The edges were getting yellow. I’d like to make this ahead of time for my niece’s birthday. Thank you so much. March 2, 2016 at 6:37pm Reply

  • Cheesy: I am now going through the recipe and i am kind of lost, am I suppose to mix the oreo crust together with the cheesecake mixture? I’m like this since english is not my main language, haha.

    But I’m still going to give it a try since my siblings have been craving for homemade cheesecake for awhile now! Wish me luck xD March 12, 2016 at 6:48am Reply

    • Jaclyn: No the Oreo crust will just be the bottom layer, you spread the cheesecake batter over it. Hope you enjoy! March 12, 2016 at 11:22pm Reply

  • Brooklyn Broers: could you substitute strawberries for raspberries? March 30, 2016 at 7:31pm Reply

  • Charlotte: This cake looks stunning and I would like to try it but I have a question about your instructions. Why do you swirl the cake with a toothpick after you have got all the batter on it? How do you do that without some of the raspberry mixture showing through? August 6, 2016 at 4:01pm Reply

  • Katy: Have you ever made it without the lemon juice? I use to get this cheesecake at Olive Garden before they stopped selling it – and I never tasted lemon. I’m also not really a big fan of lemon but I wanted your opinion on how strong the lemon affects the taste? August 9, 2016 at 4:09am Reply

  • Anhelina: I just made your cheesecake it smells so good in the oven. I can’t wait to try it tonight. Buy your recipe was so easy and came out so beautiful. Thank you!!! October 24, 2016 at 2:07pm Reply

    • Jaclyn: I hope you love it! I’m glad you though the recipe was easy :). Thanks for your comment Anhelina! October 24, 2016 at 8:28pm Reply

  • Janelle: help! I`m new to baking but wanting to attempt to make this cheesecake tonight since it looks so dang good! I couldn`t find a pre-made crust at the store so i brought a springfoam pain and oreo crumbs. 2 questions:
    1. Do I have to bake the crust before I put the filling in it
    2. Do I put the crust along the sides of the pan or just on the bottom

    I`m wanting to start to make this now so if anyone has some insight I`d really really appreciate it!

    Thanks!! November 26, 2016 at 10:34pm Reply

  • Deidre: I want to double this to make it in the spring form…how long should I bake it for?? December 22, 2016 at 8:24pm Reply

  • Katy: If I use frozen raspberries, do I need to thaw them first before cooking?
    And is half & half cream ok instead of heavy whipping cream? I’m assuming not but I really don’t want to go back to the store!

    Also last time I made this, it was delicious btw but had a little too much lemon flavor for me, so would you maybe recommend 1 tsp instead? I know you need the lemon for acidity but I wasn’t sure how much you were using for flavor. And mine was still really jiggly after 45 minutes, is that normal? I baked it longer and it got more yellow on the top than white :( December 26, 2016 at 7:29pm Reply

  • Ashley // My Southern Sweet Tooth: I’m blown away at how easy making the heart designs is!! Since Valentines Day is coming up I’m definitely going to have to give this a go :)

    xx, ashley January 20, 2017 at 6:51pm Reply

    • Jaclyn: I hope you love it Ashley! January 25, 2017 at 10:21am Reply

  • MK: This is going to sound so silly, but I just want to clarify…when I use one egg, am I using one egg, or two–one whole egg plus another egg’s egg white? :P Thanks! January 30, 2017 at 11:22am Reply

    • Jaclyn: Yes just one whole egg, then remove the yolk from the second egg and use it for something else and add just the egg white. Hope you love it! February 1, 2017 at 1:02pm Reply

  • nanunanuma: Hi I just LOVE this gorgeous looking cake. I’m hoping to make this for our family for valentine’s day tomorrow. but no one likes cheese cake but me! I wonder a sponge cake with whipped cream goes good with this raspberry heart? how can I make this raspberry sauce? Thanks for sharing such a beautiful master piece February 13, 2017 at 2:24am Reply

  • Ann: This is by far the most “pinteresty” thing I have EVER attempted, and I was so pleasantly surprised at how awesome it turned out!! Delicious and beautiful! Thanks for making me look and feel like a 5-star chef! February 18, 2017 at 8:38pm Reply

    • Jaclyn: I’m so glad you loved them Ann! February 27, 2017 at 12:48pm Reply

  • Amy: If I make it in a 9 inch spring form pan, do I need to adjust the quantity of the mixture? I want to make this for my birthday! Thank you so much :) May 13, 2017 at 10:13am Reply

  • CakenGifts.in Dehradun: wah!!! It is amazing!!! On my friend’s birthday I will recommend this cake to all my friends. September 4, 2017 at 1:39am Reply

  • Nancy Cardenas: This is the third time I’ve made this but the first time I’m making it with graham crackers. So far, it’s been a hit every time I’ve made it and everyone asks for the recipe link. It’s that good! I give it one million stars! 😊 November 5, 2017 at 5:46pm Reply

    • Jaclyn: Thanks Nancy! November 6, 2017 at 10:46am Reply

  • Deb: Your cake looks fabulous! Can you make it ahead and freeze it? How long will it keep frozen. November 8, 2017 at 11:35am Reply

  • Sebas: I’ve made this cake several times now, getting slightly better at it every time. For the last one, I added a blueberry sauce, alternating it with the raspberry, giving a two-tone heart effect that I think is quite lovely, as well as double the fruity goodness. I’ve hopefully added a photo here: http://i.imgur.com/hDbZBAS.jpg

    All in all, a great recipe. December 13, 2017 at 3:55am Reply

    • Jaclyn: Wow that is beautiful! What a great idea! Thanks so much for sharing Sebas. December 13, 2017 at 1:20pm Reply

  • Christie Stone: Tried this for the first time and WOW is all I can say. The recipe was extremely easy to follow. I can’t wait to make it again to perfect the hearts even more so than now. Fantastic presentation AND taste!! January 28, 2018 at 6:39am Reply

    • Jaclyn: Thanks Christie! January 30, 2018 at 1:18pm Reply

  • Marci: Since I started making this recipe it’s the only thing I’m asked to bring to any function!!

    I now double the recipe and do it in a 9×13 pan and get nothing but love for it.

    Thank you for sharing!! January 30, 2018 at 1:37pm Reply

    • Jaclyn: You’re welcome! Thanks for the great review Marci! January 30, 2018 at 2:14pm Reply

  • Toddlaw86: What a showstopper! I made this for Valentine’s Day this year and it was a huge hit! Thank you for posting this recipe! February 9, 2018 at 7:56am Reply

  • Molly: This is a wonderful cheesecake- very smooth, and the flavors are delicate, yet distinct. I took this to a Valentine’s dinner party and the Wow! factor was over the top. I made my own graham cracker crust and doubled the filling recipe, which was plenty for a springform pan. I baked it for 55 minutes and mine was also a little more yellow than white when I took it out of the oven (center was jiggly) but no one seemed to notice. I used a plastic cookie icing bottle to pipe the circles on top, then took the rest of the sauce to the party to drizzle on each plate before serving. One note of caution- once you get the heart pattern in place, keep the pan very steady as you transport into the oven or the pattern will shift with motion. Thanks for sharing such a lovely recipe! February 11, 2018 at 7:23am Reply

    • Jaclyn: Thanks for the feedback, glad you loved it! February 12, 2018 at 10:13am Reply

  • Jacquelynn: Would this recipe work with cherry? (Of course having to alter a few steps.) February 14, 2018 at 2:31pm Reply

    • Jaclyn: Sorry I haven’t tested so I can’t say for sure. Not sure if the consistency would be the same as cherry’s are more fibrous. February 19, 2018 at 11:46am Reply

  • Anne C. Oswald: Wonderful! Recipe worked perfectly! February 15, 2018 at 11:24am Reply

  • Sharon: Dear Jaclyn

    Amazing how you respond to the comments, taking the time to read them all…

    Want to know if I really need to use a Baine Marie for this recipe, esp if I am doubling it..your instruction does not say to do so, so was wondering if it’s mandatory to do so…

    Thanks so much Jaclyn, you make browsing for desserts on the net so delightful, smile.. February 28, 2018 at 12:58am Reply

    • Jaclyn: Hi Sharon,
      For this recipe I actually don’t use the Baine Marie. Occasionally I’ll get a crack but it will deflate back down and become hidden within the hearts. It’s such a shallow cheesecake and those pie tins are so thin that personally I don’t think it’s worth the risk of a leak, the texture still comes out perfect here without one. Must be the white chocolate in the mixture. Hope you enjoy and thanks for the thanks :)! February 28, 2018 at 2:52pm Reply

  • Sharon: Yes Jaclyn, that gives me confidence to go ahead with it! Till next time…😊 March 1, 2018 at 10:16pm Reply

  • Sarah C: This is my go-to recipe for cheesecake. I have made it several times just as listed, and it is delicious! April 20, 2018 at 10:02am Reply

    • Jaclyn: So happy to hear it! April 24, 2018 at 11:52am Reply

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