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White Chocolate Raspberry Cheesecake Recipe
White Chocolate Raspberry Cheesecake Recipe photo by Taste of Home

White Chocolate Raspberry Cheesecake Recipe

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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! —Wendy Barkman, Breezewood, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 1 hour 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour 20 min. + chilling
MAKES: 12 servings

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

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.

Directions

  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.
Originally published as White Chocolate Raspberry Cheesecake in Country Woman March/April 2006, p43

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.

Reviews for White Chocolate Raspberry Cheesecake

AVERAGE RATING
   (60)
RATING DISTRIBUTION
5 Star
 (53)
4 Star
 (2)
3 Star
 (4)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 10, 2014

"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!"

MY REVIEW
Reviewed Feb. 28, 2014

"I won't make this again. Would be better with a true raspberry sauce. The jam was not very impressive."

MY REVIEW
Reviewed Feb. 6, 2014

"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."

MY REVIEW
Reviewed Feb. 5, 2014

"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."

MY REVIEW
Reviewed Dec. 31, 2013

"Ever since I made this cheesecake last year my husband requests it for every holiday. I cut down on the white chocolate and add a little more raspberry."

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