Raspberry & White Chocolate Cheesecake
Total TimePrep: 40 min. Bake: 1-3/4 hours + chilling
This is an Amazing Cheesecake! It’s time consuming, but easy to make. One of the Best cheesecakes I’ve ever Made it Tasted!!
I have made so many people happy with this so-delicious cheesecake.
This recipe takes some time to make but the end result is so worth it. It's a wonderful dessert to make for company since it is done ahead of time. It tastes and looks fantastic.
I love this recipe! Can anybody recommend how to freeze this? It takes so long to make and well worth it but if I'm going to make it I would like to make a couple of extras.
Sorry previous review I meant to say I use the White Chocolate Lemon recipe for the body of the cheesecake. The rest of the recipe I use the White Chocolate Raspberry for graham cracker crust & jam filling.
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.