White Chocolate Raspberry Cheesecake
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
Reviews
I have made this recipe of yours about 6 different times. We just love it. I used raspberry jam that I made this year. I also made it with Sour Cherry/Red raspberry jam made fresh. The first time I ever made a cheesecake in my life. Now making them all the time. Thank you so much for this recipe. Rani Sutton
First cheesecake I've ever baked and it was awesome! I made it more mixed berry and put fresh berries on top then drizzled with white chocolate. A definite hit and top restaurant quality. Wanted to add a pic but don't see how to do that. I had fun being creative with this though.
Absolutely Marvelous !!! The Best Cheesecake I've Ever had !!! Making my second one today !!!
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I use the white chocolate recipe for the cheesecake body. Then the white chocolate raspberry recipe for the graham cracker crust and the raspberry preserves. I use a little more jam than the recipe calls for. It is fantastic!!!
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.
This cheesecake was a success for our Christmas eve dessert!! Several family members wanted to take a piece or two home for later but there was nothing left!! I put raspberry jelly in between and and on top of the cheesecake batter and it turned out perfect!! Definitely a keeper!!
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!