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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

Showing 21-30 of 39

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  • on August 31, 2007

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    The prep for the cheesecake isn't bad, it gets complicated when baking. The instructions call for 55 minutes but after 55 minutes and 2 hours of cooling the center is still liquidy. I am so aggravated and glad that I was just cooking this for my family, and not for a party or for dinner guest. I am sure if the consistency was mastered the cheesecake would be fantastic.

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  • on July 02, 2007

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    I'm thirteen and this cake does not need its expert rating. i made this a while ago, probably when i was about 11. it was very simple, and it was great. its my favorite cheesecake ive made, and it beats out my grandmothers in my opinion. it was very big, so it fed lots of people. everyone loved it. can't wait to make it again soon.

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  • on June 17, 2007

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    I made this cheesecake for my boyfriend of only a few months. I revised it just a tad by making an oreo cookie crust and by topping it with raspberries mixed in the food processor with a little sugar. He swears it is the best cheesecake he's ever had. Truth be told, I'm usually not a big fan of cheesecake, however, I did treat myself to a piece of it. It gets two thumbs up from me!

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  • on June 08, 2007

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    This is divine

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  • on April 14, 2007

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    The cheesecake was delicious. I took it to a work event and it got rave reviews. I did up the sugar to 3/4 cup and added 2T sugar to the crust after reading reviews that it wasn't sweet enough. Yum!

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  • on February 20, 2007

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    This recipe is very easy, it just involves quite a bit of prep to have everything all ready at once. But, once you get it all in place, it's quick and simple to throw together. I made this for Valentine's Day and my husband and I LOVED IT!!! Use a really good white chocolate (make sure one of the first few ingredients is cocoa butter and toast the almonds before you process them. I would also add a smidgen more melted butter to the crust to help it hold together and place the pan with crust it in the fridge while you work on the filling so it hardens back up a little. All in all, super tasty and pretty easy!!!

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  • on November 18, 2006

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    I love to experiment with cheese cake and this is one of the best I have had. It was so creamy and delicious. Watch the cook time. If you cook it just right it is so moist and perfect!

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  • on September 08, 2006

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    I made this cake for my husband's birthday. It was very easy to make and tasted quite good. I'm not saying 'delicious' because it wasn't sweet enough. I think that the crust needed sugar as well - and the almonds in it don't add much flavour. Maybe those should've been toasted before being added into the crust. Other than that, this was my first cheesecake and looked quite impressive! I'll definitely make this again - but will make it sweeter.

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  • on July 06, 2006

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    This cheesecake was light, but still tasted like a classic cheesecake. However, the white chocolate was barely noticeable so I woudln't worry about buying the highest quality stuff. The crust was also very good, the almonds are perfect. I recommend making a simple raspberry coulis to accompany.

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  • on December 20, 2005

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    My second cheesecake EVER ! Looked great with a raspberry puree in the center and white chocolate snowflakes/christmas tree in center. Extremely festive and rich !

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