White Chocolate Raspberry Cheesecake Recipe
- 1-1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 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 large eggs, lightly beaten
- 1 package (10 to 12 ounces) white baking chips
- 1/4 cup seedless raspberry jam
- 1. 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.
- 2. 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.
- 3. In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
- 4. 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.
- 5. 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.
1 slice: 403 calories, 23g fat (13g saturated fat), 97mg cholesterol, 211mg sodium, 45g carbohydrate (23g sugars, 0 fiber), 6g protein.
Reviews for White Chocolate Raspberry Cheesecake
"Made this for a holiday party and it was a big hit! Came out as pretty as the picture as well."
"This is a great recipe! It's so pretty too. This is a nice recipe to make for a special occasion, such as Valentine's Day."
"Wonderful! the only thing I did differently was to use raspberry pie and pastry filling and added it in the middle as well as on the top. Everyone loved it!"
"I made this for a Christmas party and everyone raved about it! It is the best cheesecake I have ever made by far and I've made my fair share. Definitely a keeper!"
"I won't make this again. Would be better with a true raspberry sauce. The jam was not very impressive."
"I followed the recipe to the letter. After 40 minutes the cheesecake was overbrowned. I covered it with foil the rest of the time. It sure didn't look like the picture. Cracked terrible and I was not sure it got done in the middle. The raspberrysmelled divine and it did taste good. I will have to try again."
"This is such a good cheese cake,tastes great and looks just like the picture,I wish TOH would let us all know what recipies are freezable."
"love this reciepe"
"Very good. It didn't last long! I'd make this again."
"This is my "go to" cheesecake recipe, especially during fresh raspberry season. I love it! I've used it for bridal showers, family gatherings and other special occasions. I even eat it for no occasion. Thank you for sharing it."
"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!!"
"This was my first time making a cheesecake and it couldn't have turned out better! I will definitely be making this again."
"WOW! My first attempt, and it turned out perfect!!. THe only change was that I used apricot preserves instead of rasberry."
"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"
"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."
"This recipe soooo good!!! This is the best cheesecake I have ever had, and my family agrees! Will be making this again and again!"
"Perfect and easy to make!"
"This was fantastic! I added a second layer of raspberry jam in the center. I also used a shortbread crust instead of graham."
"This is my family's favorite!! We all LOVE this cheesecake."
"I made this cheesecake for a homecoming party and everyone loved it. I'm going to make another one today!!"
"This was excellent!! May put some raspberry in the middle of the filling or a little extra next time. Made for Easter dinner, delicious!"
"Made this for a Christmas party. Now it is all I'm allowed to bring."
"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."
"My first attempt at making cheesecake and after making and tasting this cheesecake I am never going to buy one again. Wonderful!!"
"This was my first cheesecake that I have made and it turned out great!"
"Have made this many, many times and often shared the recipe. A huge favorite at my house!"
"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."
"Everyone who ate this cheesecake just loved it! I would definitely make it again!"
"This is our favorite cheesecake, hands down. Everyone we serve it to loves it as well!"
"The best cheesecake I've ever made. Everyone loved it!"
"Everyone who tastes this says "it's the best cheesecake I've ever eaten"- I used homemade triple berry jam as a substitution."
"This is soooo easy and very delicious.. My family loved it and everyone wants it at every holiday meal."
"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!)"