Raspberry & White Chocolate Cheesecake Recipe
- 1 package (10 ounces) frozen sweetened raspberries, thawed
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 cup cold butter
- 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 large eggs, lightly beaten
- 12 ounces white baking chocolate, melted and cooled
- 1. 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.
- 2. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
- 3. 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°.
- 4. 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.
- 5. 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.
1 slice (calculated without toppings): 570 calories, 41g fat (25g saturated fat), 134mg cholesterol, 247mg sodium, 45g carbohydrate (36g sugars, 1g fiber), 8g protein.
Reviews for Raspberry & White Chocolate Cheesecake
"Wasn't sure how this would turn out since I didn't realize I had run out of vanilla so I improvised and used almond extract instead. Wow - home run!!! My husband described it as "orgasmic" - this is by far the best cheesecake I've ever made! Definitely worth the time to make it!"
"I am a recipe scavenger, dabbling and moving on to the next, and have never before written a review. Far from being a master baker, this recipe makes me feel like one and therefore compelled to write my first review, ever! I've made this cheesecake twice and both times it received rave reviews from my guests. Most recently I made it on Christmas Eve to serve to guests the following day. I was rushed, doing two things at once and this time I did not check the consistency of the raspberry puree before spooning it onto the first layer, and was horrified that It was too thin. To my great relief, it did not negatively affect the finished cake. It didn't have the neat swirls on top but was as delicious as the first one I made.I L*O*V*E the crust; it is such an upgrade from the tired old graham cracker crust we have come to expect! The crust gives the whole cheesecake a very fitting extra measure of uniqueness and elegance. It is also very structurally sound without being too thick and scoots off the spring form bottom on to a cake board with ease.It is a little more work than an ordinary cheesecake, but the results are well worth the effort. As others have written, it is rich - but I think I've come up with a way to overcome this while producing a beautiful presentation as well. After I remove the cheesecake from the bottom of the spring form pan on to a 12" round disposable cake board, I center it on a Wilton cake dividing chart (http://www.wilton.com/cake-dividing-chart/409-2554.html#q=cake dividing chart&start=9). Using a cake leveler (http://www.wilton.com/wilton-level-the-cake/WLTECH-404.html#q=cake leveler&start=6) I follow the guides on the chart to produce perfectly portioned, small slices. Since the leveler doesn't reach the bottom, each cut is followed up with a final cut to the bottom using a large, sharp knife to cut through the crust. Due to the richness, the small portions are the perfect size.Thank you, Charlotte Roos, for posting your mom's "go-to" recipe. Now It's mine,too!"
"This is so rich, but so good. The raspberry puree is worth the effort. I used reduced fat (not fat free) cream cheese and it turned fine."
"I made this for the first time for my neice who was bragging about a similar cheesecake that she'd gotten at a restaurant. Well, she was blown away by this cheesecake. It was harder to make than most other recipies but it was well worth the effort! I did however use a graham cracker and almond crust which was awesome. It complimented the raspberry and white chocolate beautifully."
"It was delicious but the top got more brown than I liked so I just took the top off with a warm wet knife and it was perfect for a raspberry topping."
"It spilled over my springform pan. It was the right size and I followed the directions Did anyone else have this problem? It tasted great but am afraid to try it again."
"It was a long process to make this, but it was very, very good!"
"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."
"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! :)"
"Excellent texture and incredible taste. Worth the dishes you dirty to make it!!"
"This cheesecake rocks! Perfect texture/consistency and the flavor is awesomely delicious! One of my very best!"
"Good flavor, worth the timeconsuming contruction. A couple of suggestions. Strain raspberries before thickening. Graham cracker crust would be better."
"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!!"
"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."
"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."
"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."
"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."
"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!!!!!"
"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."
"This cheesecake recipe is absolutely decadent! It is worth all the time it takes to bake and set up. My husband really loved it!"