- 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
- 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 9x3-in. deep springform pan 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.
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!"
"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!"
"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! :)"