[X]

Home > Recipes > White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake Recipe photo by Taste of Home

Read reviews (8)

Rate recipe

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:

Contest Winning

[X]

Rate White Chocolate Raspberry Cheesecake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

White Chocolate Raspberry Cheesecake Recipe

Prep: 25 min. Bake: 1 hour 20 min. + chilling

Yield: 12 Servings

25 80 105

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 package (10 to 12 ounces) white baking chips
1/4 cup seedless raspberry jam

Directions

In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.
In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan. Yield: 12 servings.

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

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(2-8) of 8 reviews

Sort Reviews:

Reviewed on May. 02, 2011 by fergysbabe

I have made this cheesecake at least 20-30 times. It is the overall favorite with family and friends. I use crushed Nilla Wafers instead of the graham cracker crust. I have to make 2 at one time, so my husband will have one if I am giving the other away.

Reviewed on Apr. 20, 2011 by bfarrar

Everyone who ate this cheesecake just loved it! I would definitely make it again!

Reviewed on Jan. 13, 2011 by cmdumee

This is our favorite cheesecake, hands down. Everyone we serve it to loves it as well!

Reviewed on Dec. 26, 2010 by rhiler

The best cheesecake I've ever made. Everyone loved it!

Reviewed on Oct. 14, 2010 by admiller

I love this dessert. I've been making this cheesecake for the past 2 years for our candlelight dessert at church. It always bakes up perfectly and they all want the recipe.

Reviewed on Jul. 20, 2010 by zmarie

Everyone who tastes this says "it's the best cheesecake I've ever eaten"- I used homemade triple berry jam as a substitution.

Reviewed on Apr. 04, 2010 by ymbsb

This is soooo easy and very delicious.. My family loved it and everyone wants it at every holiday meal.

Reviewed on Oct. 20, 2009 by trishtheturk

I make this recipe for my first baked cheesecake ever and it turned out so beautilful and tasted so good. My family loved it and thought i had made many before haha nice to show off. (I froze the rest of the cheesecake for later and it still tasted as good as fresh baked. Also i cooked it in a bath of water- so nice!)