Raspberry & White Chocolate Cheesecake

Photo by Roni M.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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

Directions

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. 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. In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. 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. 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. 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

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