Real Recipes From Real Home Cooks ®

raspberry white chocolate cheesecake

★★★★★ 1
a recipe by
Nor Mac
The Berkshire’s, MA

I have always been fond of raspberry cheese cake. I have made different versions through the years. This timr I changed it up. I used cream, and I added my chocolate crust, and a raspberry puree to it. Then added a sour cream topping. It is a big success. I will be making it this way from now on. Enjoy all!

★★★★★ 1
serves 8-10
prep time 25 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For raspberry white chocolate cheesecake

  • 2 c
    graham cracker crumbs
  • 1/4 c
    unsweetened cocoa powder
  • 1/4 c
    powdered sugar
  • 10 Tbsp
    butter ( 1/2 c plus 2 tb)
  • 4 c
    frozen raspberries thawed or fresh raspberries. note: add 1 -2 tb water if using fresh berries.
  • 1/2 c
    powdered sugar
  • 8 oz
    ( 2 whole 4 ounce bars ) of baking white chocolate broken in to pieces
  • 1/2 c
    heavy cream
  • 2 lb
    cream cheese softened (4 pkgs)
  • 3/4 c
    plus 2 tablespoons granulated sugar
  • 2 tsp
    vanilla extract
  • 3
  • 2 c
    sour cream
  • 1/4 c
  • 1 tsp

How To Make raspberry white chocolate cheesecake

  • 1
    Cover bottom of spring form pan with foil. Butter sides of pan. Heat oven to 350.
  • 2
    Mix Graham cracker crumbs with cocoa and sugar. Pour melted butter over crumbs. Mix well until crumbly. Press crumbs into bottom and partially up inside sides of pan. Place in oven and bake 10 minutes. Remove from oven and cool. Reduce oven temperature to 300 degree's.
  • 3
    While crust is cooling make raspberry sauce. Place thawed, or fresh raspberries in a food processor. Process until smooth, about 1-2?minutes. If using fresh. Add a TBS of water at a time until it purées well. Pour into a bowl scraping out all of mixture. Place a sieve on top of a bowl. Pour raspberry mixture through sieve. I press through with a spoon. Scrape juices from bottom of sieve off into bowl as well. Repeat process again. You want as many seeds as possible removed. Discard seeds. Add powdered sugar into puree.mix well, Divide sauce into 2 bowls. Reserve one bowl of sauce in refrigerator until time to serve cake .
  • 4
    Place broken pieces of white chocolate in a bowl. Heat cream in microwave until boiling. Pour cream over white chocolate. Stir to combine. Cover bowl and set aside.
  • 5
    Make filling: place softened cream cheese in a large bowl with sugar. Beat well until smooth. Add the vanilla and beat again.
  • 6
    Add eggs one at a time, beating in between each addition. Mix white chocolate until melted well and thoroughly mixed. With a spoon. Mix white chocolate in to cheese filling until well mixed.
  • 7
    Pour 1/2 of cheese filling mixture over crust. Place spoonfuls of half of one bowl rraspberry puree over cheese filling. Randomly place spoonfuls around top of cheese filling. Use a tooth pick to make swirl designs. Smoothing gently and evenly. Top with remaining cheese mixture. Place remaining spoonfuls of puree randomly accross top. Use a pick to make swirl designs. I used a wooden shish kabob. You can use a tooth pick as well.
  • 8
    Place in oven on sheet pan. Bake about 70 minutes. Sides will be lightly browned, but center should still jiggle. Mix sour. Cream, sugar and vanilla together. Increse oven to 375 degree's. Top cake with sour cream. Dmooth out evenly. Bake an additional 15 minutes. Run knife around inside edge of pan while cake is hot. Leave ring on. Cool on rack. Place in fridge uncovered until cold. Best if it sits overnight in fridge. When cold. You may cover with plastic wrap. Remove ring. Serve each slice with a little raspberry sauce. Optional: Serve with shaved white chocolate, dark chocolate, berries and whipped cream.