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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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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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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.
Reviewed on Mar. 31, 2013 by Bakermommy1
Spilled over, too sweet, and the top browned too much. Too much work for it not to come out perfect. Only good thing was it was very creamy.
Reviewed on Mar. 31, 2013 by MBilllman
I made two of these for our large Easter gathering. Everyone raved about it. Even people who don't normally like cheesecake thought it was great because of its light and fluffy texture. This is the most labor-intensive cheesecake I ever made, but worth it for all the compliments.
Reviewed on Mar. 31, 2013 by lkemp71
This cheesecake is AWESOME!!!! I made it for Easter and it was a huge hit. The only change that I did was I made a graham cracker crust instead of what's listed. Since there's no baking for graham cracker crusts it cut 20-25 mins. off! I left it in the oven for 1hr 50 mins. and it turned more brown on the top than in the picture but it tasted awesome regardless! This recipe is a definite keeper and I will be making this again!!!!!
Reviewed on Mar. 31, 2013 by chelynnej
I have just made this. Looked delicious. But I only had it in the oven for about 1 hour 20 minutes and took it out because it was turning brown and separating a bunch. It was way darker than the picture. I don't know if its the high altitude but I just couldn't let it sit and cook any longer. I will rate it once we have tasted it.
Reviewed on Mar. 24, 2013 by kaliphil
This cheesecake recipe is absolutely decadent! It is worth all the time it takes to bake and set up. My husband really loved it!
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