White Chocolate Raspberry Cheesecake

    White Chocolate Raspberry Cheesecake

    Recipe photo: White Chocolate Raspberry Cheesecake
    1

    White Chocolate Raspberry Cheesecake

    (3071)
    2hr


    2835 people made this

    About this recipe: This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls, if desired.

    Ingredients
    Serves: 16 

    • 250g digestive biscuits, finely crushed
    • 100g unsalted butter, melted
    • 250g frozen raspberries
    • 2 tablespoons caster sugar
    • 2 teaspoons cornflour
    • 1/2 cup (125ml) water
    • 300g white chocolate chips
    • 1/2 cup (125ml) whipping cream
    • 600g cream cheese
    • extra 1/2 cup caster sugar
    • 3 eggs
    • 1 teaspoon (5ml) vanilla extract

    Directions
    Prep:1hr  ›  Cook:1hr  ›  Ready in:2hr 

    1. In a medium bowl, mix together biscuit crumbs and melted butter. Press mixture into the bottom of a 23cm springform pan.
    2. In a saucepan, combine raspberries, 2 tablespoons caster sugar, cornflour and water. Bring to boil and simmer for 5 minutes or until sauce is thick. Strain sauce through a sieve to remove seeds.
    3. Preheat oven to 165 degrees C. In a metal bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth.
    4. In a large bowl, mix together cream cheese and extra 1/2 cup of sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of mixture over the biscuit base. Spoon 3 tablespoons raspberry sauce over mixture. Pour remaining cheesecake mix on top and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set.
    5. Cool, cover and chill for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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    Reviews and ratings
    Global ratings:
    (3071)

    Reviews in English (2230)

    by
    2567

    I made 2 cakes. The 1st one wasn't very appealing but it tasted great. The 2nd one looked beautiful and tasted even better. What did I do different the 2nd time? I read the cheesecake techniques article found on this website. I wrapped foil around the bottom of my pan & placed the pan on a cookie sheet. Then I filled the cookie sheet w/water. I baked the cheesecake for an hour then turned the oven off & let the cheesecake sit in the oven for another hour. This prevents the cake from sinking in the middle. Everyone loved it! It was delicious and I can't wait to make it again.  -  06 Dec 2006  (Review from Allrecipes US | Canada)

    by
    1691

    This recipe got rave reviews from my family on Christmas! One tip, which made this even easier to make: I used seedless raspberry jam instead of cooking the raspberries on the stove. I just microwaved 6 tablespoons of jam for 30 seconds before adding to the cheesecake. It was so much easier and tasted fantastic! I also microwaved the white chocolate with half-and-half with excellent results. I will definitely make this again! Everyone was so impressed!  -  31 Dec 2005  (Review from Allrecipes US | Canada)

    by
    1027

    This is SOOOOOOOOOOO delicious -- I've made it three times now, and it is already legendary within my extended family! :-) Just a couple of recommendations: definitely double the amount of cookie crumbs used for the crust; one cup barely covers the bottom of the springform pan. If you're using smashed up Oreos for your chocolate cookie crumbs (which is what I do), then you don't need anywhere near as much butter or sugar in the crust; the Oreo creamy filling provides lots of sweetness and stick-it-together-ness. I use 2 cups crushed Oreos, only one tablespoon sugar, and 1/4 cup melted butter -- the crust comes out perfect that way. Also, I'm not sure if I just have delinquently leaky springform pans or what, but the first time I made this, I ended up with melted butter dripping down from the bottom of the pan all over the bottom of my oven (quite a mess). Now I put a jelly roll pan on the oven shelf below to catch the dripping butter, and all is well. :-) I have ended up with a few cracks in the top of the cheesecake each time I have made this, but once I pile on tons of white chocolate shavings/curls, no one is the wiser! This cheesecake absolutely could NOT taste better -- people go CRAZY over it.  -  04 Jan 2006  (Review from Allrecipes US | Canada)

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