White Chocolate Raspberry Cheesecake

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Amazing cheesecake I substitued strawberries for the raspberries and it was wonderful.

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I made this for my daughter's 16th birthday and it turned out amazing! I love the recipe as is...wouldn't change a thing. Everyone liked extra raspberries on top.

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Great recipe - was my first attempt at baking a cheesecake and found that the recipe was not that difficult. I baked it for about 55 mins and left to cool on the rack for about 3 hours (never put it in the fridge. Turned out smooth and creamy. Served it at a holiday party and got rave reviews...will definitely make it again.

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this is a great cheese cake recipe. It's so quick and easy and just delicious. The cheese cake is the perfect consistency and the flavour isn't overly sweet. I used frozen blueberries instead of the raspberries cause that's what I had on hand and it turned out great! I'm so happy I found this recipe cause it's the perfect go-to cheese cake. I baked for 55 mins and it turned out perfect yummy! very recommended.

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2nd cheesecake ever made. Baked 45 minutes, left in oven with door open and tempurature off for 1 hour, then transferred to fridge overnight. Everyone loved it, made some Raspberry Coulis to go with it. Absolutely lovely and devine.

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The almonds in the crust added a nice flavor to the crust. I used frozen raspberries but dried them as much as possible before putting on top of the crust. I made a cranberry/raspberry sauce to drizzle over the slices of cake. Great flavor and was able to make a day ahead.

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This cheesecake has an excellent consistency and wonderful flavor.
When I buy the commercial graham cracker pie crusts, this actually has enough for two!
Also used cranberries instead of raspberries- awesome.
Not sure why it's listed as hard, takes a little time and chocolate's always a touch tricky but doesn't really require any special skill or technique.

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I love this cheesecake one of the best recipes I have made for cheese cakes. I make it slightly different for anyone that would like to make it with a twist. I dont use teh raspberries. Instead I use a little more white chocolate (the bag is more than they call for, so in goes the whole bag and I use a shot glass worth of Armoretto. Gives it a great undertone of flavor. Since I started doing this 4 or 5 years ago, its not the cake my mom requests for her birthday.

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So creamy! I like the almonds in the crust. I didnt use the raspberrie but I used a raspberry jam (heated with a little bit of water and carved swirls on top.

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I used chocolate graham crackers for the crust. The recipe didn't state if using 1/3 less fat cream cheese would effect it but I tried it anyway! It turned out just fine. I baked it for the full 55 min.
I wanted to replicate the Peppermint Bark White Chocolate Cheesecake like the Cheesecake Factory offers for a short time. In additon, I added 1/3 c. of crushed peppermint candy canes, 1/2 t. peppermint extract, 4oz. chopped white chocolate.
It turned out excellent! I also got the Williams Sonoma Peppermint Bark and broke it up into small pieces and garnished the cheesecake with it and real whipped cream. I will make this again and I will also try it with the raspberries too.