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White Chocolate Raspberry Cheesecake

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This is a VERY time consuming recipe but well worth the effort.

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Ingredients

  • For Whipped Cream:
  • Crust: 1 1/2 C. crushed chocolate wafer cookies
  • 1/3 C. melted buter
  • Raspberry Filling: 1/2 C. raspberry preserves
  • 1/4 C. water
  • Cream Cheese Filling: 4-8oz. packages of cream cheese, at room temperature
  • 1 1/2 C. sugar
  • 5 eggs
  • 2 1/2 t. vanilla extract
  • 2 t. fresh lemon juice
  • 4 ounce white chocolate, chopped into chunks
  • 1 pt. whipping cream
  • 1 t. vanilla
  • 1/4 C. powdered sugar

Details

Preparation

Step 1

Preheat oven to 315 degrees.
Double wrap outside of pan with foil.
Combine crumbs and butter and mix in a small bowl
Press the crumbs into the bottom of a 9" spring form pan
Refrigerate crust until ready to fill

Raspberry Filling:
Combine raspberry preserves with 1/4 C. water in a microwave safe bowl and heat for 1 1/2 minutes on high in microwave
Stir until smooth
Strain mixture (discard seeds)
Allow to sit and cool
Can be refrigerated until ready to use

Cream Cheese Filling:
Using the paddle attachment mix the cream cheese until fluffy
Add in sugar and beat until smooth
Beat in eggs one at a time
Add in vanilla extract and lemon juice
Layer chopped white chocolate over the top of cookie crust
Pour half of the cream cheese mixture over the top of chopped chocolate
Drizzle raspberry mixture over the top of cream cheese mixture and use a knife to swirl the raspberry into the cream cheese-Just a couple of times is plenty
You don't want to blend the raspberry and cream cheese together too much
Pour the other half of the filling into the crust
Place the cheesecake into a water bath in the oven
I used a 9x13 pan wit
h the water reaching one inch up the side of the pan
Bake cake for about 2 hours or until the center moves only slightly when pan is shaken
Remove cake from water
Remove foil carefully
return cake to oven
Cool, door ajar, heat off
When cool, refrigerate overnight
Serve with whipped cream and shaved white chocolate

For whipped cream:
Chill bowl and beaters
Pour cream into chilled bowl
Beat the cream until lines start to stay in the cream
Add vanilla and 1/4 C. sifted powdered sugar
Continue beating until thick

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