White Chocolate Rasberry Cheesecake

From the Cheesecake Factory

White Chocolate Rasberry Cheesecake

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  • Prep Time


  • Total Time


  • Servings



  • Crust:

  • cups chocolate cookie crumbs

  • cup butter, melted

  • Cake:

  • ½

    cup rasberry preserves

  • ¼

    cup water

  • 4

    8oz pkgs cream cheese

  • cups sugar

  • ½

    cup sour cream

  • 2

    tsps vanilla extract

  • 5


  • 4

    oz white chocolate chunks


1. Preheat oven to 475 degrees 2. Combine rasberry preserves with water in micro safe bowl. Heat for 1 1/2 mins, stir and set in refrigerator to cool. 3. Mix cookie crumbs and melted butter and press into bottom of pan. Wrap bottom of pan in tin foil and put in freezer until filling is ready. 4. Beat cream cheese, sugar, sour cream and vanilla until smooth 5. Whisk eggs and add to cream cheese mixture 6. Sprinkle white chocolate crumbs on crust and spread 1/2 of the filling 7. Swirl rasberry through filling with butter knife 8. Add remaining filling 9. Bake for 12 mins at 475 degrees 10. Turn oven down to 350 degrees and bake for 50-60 mins


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