Sunday, September 27, 2009

White Chocolate Raspberry Cheesecake

This has been one of Grant's favorite cheesecakes for several years now. I got the recipe from Allrecipes back in 2004 and it has been very popular with family and guests. It does have a few steps but is very worth the effort.

I listed the directions for adding the raspberry sauce as the original recipe indicated; however, it is hard to keep the sauce in the middle of the cheesecake when you pour the rest of the batter over the top of all kind of drifts to the top. Next time I may either stir a few tablespoons of sauce into half of the batter and make a double layer cheesecake, or I'll just add sauce to the top, since that's where it all ends up anyways.

To make chocolate curls, see the Pioneer Woman's instructions here.....I didn't take pictures of my process.


Raspberry Sauce
1 (12 0z) package frozen raspberries
2-1/2 T. white sugar
2 t. cornstarch
1/2 cup water

In a saucepan, combine all sauce ingredients. Bring to a boil and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. This can take awhile...strain small portions at a time and stir around in the strainer with a spoon to get all the goodness out!

1 cup chocolate cookie crumbs (I use chocolate Teddy Grahams)
3 T. white sugar
1/4 cup butter, melted

In a medium bowl, mix together all crust ingredients. Press mixture into the bottom of a 9-inch springform pan.

2 cups white chocolate chips
1/2 cup half-and-half or whole milk
3 (8 oz) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 t. vanilla
Whipped cream (for serving, optional)
Chocolate curls (for serving, optional)

Preheat oven to 325°.
In a microwave-safe bowl, melt white chocolate chips with milk, stirring until smooth. Set aside to cool partially.
In a large bowl, mix together cream cheese and sugar until smooth. Beat in eggs one at a time. Blend in vanilla and white chocolate. Pour half of batter over crust. Spoon 3 T. raspberry sauce over batter. Pour remaining cheesecake batter into pan and again spoon 3 T. raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Place pan on top of a baking sheet, in case of leaks.

Bake for 55-60 minutes, or until filling is set.

It will probably crack...this particular cheesecake always cracks on me, no matter what I do to prevent it. Maybe it has something to do with the swirling...but that's okay. It still is beautiful and when you cut it, no-one will know the difference.

Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce, whipped cream, and chocolate curls, if desired.

We had a couple of families over for dessert....Grant snapped this photo of the plates lined up waiting for hungry takers.

He insisted on taking one of me getting everything ready.

The final product. Want some???

Check out Life As Mom and her Ultimate Recipe Swap for more yummy baked goods!
Linked to Finding Joy in My Kitchen


  1. Um, yes, please - I'll take a slice :)

    That looks amazing! And, what a great idea to use chocolate teddy grahams for the crust!!

  2. wow, Bekah, your cheesecake pictures could be in a cookbook, they are so perfect! you and Sarah should definitely work on something like that together.

  3. That looks really, really, REALLY good!

    I have a chocolate wafer recipe that I used to make the crust on my last cheesecake.

    But I didn't add white chocolate or raspberry sauce--YUM!

    It's always so hard to have to wait to eat it until the next day!

  4. Made this tonight for tomorrow's Thanksgiving. I used pamelas GF chocolate cookies for the crust! Cant wait to try it tomorrow!


Related Posts Plugin for WordPress, Blogger...