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White Chocolate-Raspberry Cheesecake Recipe

White Chocolate-Raspberry Cheesecake

Recipe courtesy of Cooking Light Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on March 29, 2007

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    I have made this recipe many times, and each time it turns out great. It isn't too hard to prepare, and has a solid presentation when served.

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  • on January 07, 2007

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    I made this for my dad. It was such a hit that everyone was upset there was not enough for seconds.

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  • on May 07, 2006

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    The concept of this cheesecake is fabulous..the flavors are, too. However, I know the first time I tried making this the top of the cake cracked and was still a little soft for my taste on the inside. Also, the raspberries on the bottom make my crust soggy. I played around with the recipe a bit and have had great success. Instead of the fresh raspberries at the bottom, I went and got a really good quality...seedless...raspberry jam. I heat it up and swirl it throughout the cheesecake. It turned out great...plus it looks really fancy. :

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  • on April 16, 2006

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    I made this cheesecake when I first went to meet my boyfriends family! It was easy and delicious! The night went great and everyone loved the cake.

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  • on April 03, 2006

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    This cheesecake was the hit of the party.

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  • on March 24, 2005

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    This was good but not great.

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  • on July 22, 2004

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    This is a great cheesecake. It's great if you follwo the recipe and very versatile if you wanna get crazy! (makes a terrific pumpkin cheesecake by omitting one block of cream cheese and adding 3/4 can pumpkin pie fillingThis also works well at altitude. Some others are difficult since I live about 7000 feet above sea level.

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  • on May 22, 2004

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    When our supper club first tested this recipe, we couldn't believe how good it tasted! It's simply to die for. If you're a raspberry fan, then you've got to try this cheesecake. It ranks #2 on my list of "really great" cheesecakes!

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