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White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake

Recipe courtesy Santacafe, Santa Fe, NM

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

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  • on March 19, 2013

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    This cheesecake is the best one I have ever tasted!!! I am not much for baking, but this is a game changer!!!

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  • on March 01, 2013

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    This cheesecake was amazinggggg! It came out so smooth and creamy. I didn't put the raspberries on the bottom but instead heated them up with some raspberry preserves and used it as a topping. So perfect. I also happened to have a fresh vanilla bean on hand that I used instead of extract. This cheescake was so good, I could've eaten the whole thing. My only complaint is that my crust didn't seem the come together so I had to add more melted butter, but other than that perfection!

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  • on February 28, 2012

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

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  • on January 22, 2012

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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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  • on January 13, 2012

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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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  • on November 22, 2011

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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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  • on December 26, 2010

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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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  • on December 26, 2010

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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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  • on December 16, 2010

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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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  • on November 15, 2010

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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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