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Raspberry & White Chocolate Cheesecake Recipe

Raspberry & White Chocolate Cheesecake Recipe photo by Taste of Home

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My mom makes this cheesecake a lot because it's so good and really pretty. She calls it a "go-to" recipe. Someday I'll try to make it myself. —Charlotte Roos, Minneapolis, Minnesota

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Raspberry & White Chocolate Cheesecake Recipe

Prep: 40 min. Bake: 1-3/4 hours + chilling

Yield: 16 Servings

40 105 145

Ingredients

1 package (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon cornstarch
CRUST:
1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1-1/4 cups heavy whipping cream
2 teaspoons vanilla extract
2 eggs, lightly beaten
12 ounces white baking chocolate, melted and cooled

Directions

In a small saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Press through a fine-mesh strainer into a bowl; discard seeds. Cool completely.
Preheat oven to 350°. Place a greased 9-in. springform pan (with 3-in. sides) on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
For crust, in a small bowl, mix flour and sugar. Cut in butter until crumbly. Press onto bottom of prepared pan. Place pan on a baking sheet. Bake 20-25 minutes or until golden brown. Cool on a wire rack. Reduce oven setting to 325°.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until blended. Stir in cooled chocolate. Pour half of the mixture over crust. Spread with half of the raspberry puree. Top with remaining batter. Drop remaining puree by tablespoonfuls over top. Cut through batter with a knife to swirl.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 1-3/4 to 2 hours or until edge of cheesecake is set and golden. (Center of cheesecake will jiggle when moved.) Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen cheesecake from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan. Yield: 16 servings.

Nutritional Facts 1 slice equals 570 calories, 41 g fat (25 g saturated fat), 134 mg cholesterol, 247 mg sodium, 45 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Raspberry & White Chocolate Cheesecake in Taste of Home April/May 2013

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Raspberry & White Chocolate Cheesecake

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Reviewed on May. 23, 2013 by runnergirlMN

Deeelicious! In the past I made this with raspberry jam, but nothing compares to the fresh/frozen berries- the tartness of the berry contrasts perfectly with the sweetness of the chocolate cookie crust and the creaminess of the white chocolate cheesecake. Totally worth the effort- it is amazing!

Reviewed on May. 23, 2013 by jennynorton

This came out perfect. It was labor intensive, but it tasted wonderful. Like the other reviewers, I'd change it to a graham cracker crust as well.

Reviewed on May. 23, 2013 by bollerud

This recipe turned out AMAZING! Made it twice and turned out wonderful both times. I even substituted low fat cream cheese and low at sour cream to cut calories and fat and still tasted superb! I will be making this recipe again! :)

Reviewed on May. 23, 2013 by emmalee59

Excellent texture and incredible taste. Worth the dishes you dirty to make it!!

Reviewed on May. 01, 2013 by MERONDEAU

This cheesecake rocks! Perfect texture/consistency and the flavor is awesomely delicious! One of my very best!

Reviewed on Apr. 22, 2013 by lemar01

Good flavor, worth the timeconsuming contruction. A couple of suggestions. Strain raspberries before thickening. Graham cracker crust would be better.

Reviewed on Apr. 16, 2013 by Sue Zappa

Just a question: did anyone make it with low-fat cream cheese? That's what I usually use for cheesecake. We don't have to watch calories, but for some reason, I still do it! Just wondering as this sounds like something my family would really like. Thank you!!

Reviewed on Apr. 16, 2013 by KLFRAZIER

This cheesecake was awesome! I got rave reviews for all who tried it. It was very labor intensive but worth it! Next time I would make with a graham cracker crust instead, just prefer that on a cheesecake.

Reviewed on Apr. 03, 2013 by pennijoey

I made this for my husbands birthday. He said it was the best cheesecake he has ever had, he used to be a baker!!. Top did get brown, but kept it in for 1hr 50 mins. I will definately make again.