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As a dairy farmer’s wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I’m out of cream cheese, it’s time to go to the grocery store!
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 403 calories, 23 g fat (13 g saturated fat), 97 mg cholesterol, 211 mg sodium, 45 g carbohydrate, trace fiber, 6 g protein.
Originally published as White Chocolate Raspberry Cheesecake in Country Woman March/April 2006, p43
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Reviewed on Mar. 29, 2013 by ldrn1107
Have made this recipe several times and it is always a hit!!! One of the most requested of my co-workers for birthdays!!! Love this cheesecake!!
Reviewed on Mar. 02, 2013 by Carissa Joy
This was my first time making a cheesecake and it couldn't have turned out better! I will definitely be making this again.
Reviewed on Jan. 28, 2013 by redmonc1
WOW! My first attempt, and it turned out perfect!!. THe only change was that I used apricot preserves instead of rasberry.
Reviewed on Jan. 26, 2013 by sowens5
This a keeper! Made this for a dinner party. It was a huge it! Easy to make.
This a keeper! Made this for a dinner party. It was a huge it! Easy to make
Reviewed on Jan. 25, 2013 by BakerAtHome
I have made his recipe a few times and everyone loves it.Every time I talk about making a cheesecake my sister says I should make this one.
I have made his recipe a few times and everyone loves it.
Every time I talk about making a cheesecake my sister says I should make this one.
Reviewed on Dec. 25, 2012 by SAWZBELLA
"This is the best cheesecake I've ever had"....was the review at Christmas dinner today. Can't get much better than that! And coming from a man who likes to eat well!Fairly easy, be sure to read through and save yourself some time. I had a 10" pan which worked just fine. Cooking time was a bit longer....but in the wee hours I didn't keep track (sorry). I garnished with fresh raspberries. Some thought there should be a sauce, but my best personal reviewer said, "It's so moist it doesn't need a sauce".
"This is the best cheesecake I've ever had"....was the review at Christmas dinner today. Can't get much better than that! And coming from a man who likes to eat well!
Fairly easy, be sure to read through and save yourself some time. I had a 10" pan which worked just fine. Cooking time was a bit longer....but in the wee hours I didn't keep track (sorry). I garnished with fresh raspberries. Some thought there should be a sauce, but my best personal reviewer said, "It's so moist it doesn't need a sauce".
Reviewed on Dec. 13, 2012 by skicoors
This recipe soooo good!!! This is the best cheesecake I have ever had, and my family agrees! Will be making this again and again!
Reviewed on Oct. 18, 2012 by CWyatt
Perfect and easy to make!
Reviewed on Oct. 16, 2012 by dbeauche
This was fantastic! I added a second layer of raspberry jam in the center. I also used a shortbread crust instead of graham.
Reviewed on Oct. 02, 2012 by Favablues
This is my family's favorite!! We all LOVE this cheesecake.
Reviewed on Jun. 09, 2012 by kotto321
I don't know if it was my oven or the recipe but I only cooked this cheesecake for 70 minutes and it was overcooked and overbrowned. I tried a piece though and it was great. The only modification I made was melting white chocolate baking bars and adding it instead of the white chocolate chips.
Reviewed on Jun. 07, 2012 by Favablues
I made this cheesecake for a homecoming party and everyone loved it. I'm going to make another one today!!
Reviewed on Apr. 10, 2012 by Sherrieboudinot
This was excellent!! May put some raspberry in the middle of the filling or a little extra next time. Made for Easter dinner, delicious!
Reviewed on Feb. 04, 2012 by debssite
Made this for a Christmas party. Now it is all I'm allowed to bring.
Reviewed on Dec. 04, 2011 by reallycookin
I make this ALL of the time for a gal that I work with and she always comes back with rave reviews with the people that she shared it with..but instead of raspberry jam I use real raspberries verrrry yummy! I cook the raspberries and 1/2 cup of sugardown and then thicken with cornstartch and push that through a wire sieve and I save some to make a topping..this raspberry sauce powdered sugar and Nestle premelted chocolate and drizzle on top of cake when the cake is cooled. very pretty.
I make this ALL of the time for a gal that I work with and she always comes back with rave reviews with the people that she shared it with..but instead of raspberry jam I use real raspberries verrrry yummy! I cook the raspberries and 1/2 cup of sugar
down and then thicken with cornstartch and push that through a wire sieve and I save some to make a topping..this raspberry sauce powdered sugar and Nestle premelted chocolate and drizzle on top of cake when the cake is cooled. very pretty.
Reviewed on Sep. 18, 2011 by lovsscones
My first attempt at making cheesecake and after making and tasting this cheesecake I am never going to buy one again. Wonderful!!
Reviewed on Jun. 23, 2011 by renalou1
This was my first cheesecake that I have made and it turned out great!
Reviewed on Jun. 07, 2011 by kjirstinep
Have made this many, many times and often shared the recipe. A huge favorite at my house!
Reviewed on May. 21, 2011 by BecNiz
I love the white chocolate raspberry cheesecake from Olive Garden and I was hoping this would taste similar... and it did! I used chocolate graham crackers instead of regular for the crust.
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