Best White Chocolate Raspberry Cheesecake Recipes

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, 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. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

RASPBERRY-WHITE CHOCOLATE CHEESECAKE COOKIE BARS

Steps:

• To make the cookie layer: In a stand mixer, cream together the butter, brown sugar, and granulated sugar for 3 minutes, until smooth. Add the eggs and vanilla and continue to mix, scraping down the sides of the bowl. Add the flour, salt, baking soda, and baking powder and mix on low speed until the ingredients are incorporated. Fold in 1 cup (165 g) of the white chocolate chips.
• To make the cheesecake layer: In a food processor, combine the cream cheese, granulated sugar, egg, and vanilla and mix for 2 minutes, scraping down the sides as needed, until the ingredients are evenly combined and the mixture is very smooth.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 9 by 13-inch (23 by 33-cm) baking pan with parchment paper with a little hanging over the sides. Press slightly more than half of the cookie dough mixture into the bottom of the pan to make one even layer. Spread the cheesecake mixture on top of the cookie dough. Crumble the remaining cookie dough and sprinkle it on top of the cheesecake mixture, then sprinkle with the remaining 1/4 cup (40 g) white chocolate chips and the raspberries.
• Place in the oven and bake for 40 to 45 minutes, until the cookie dough is golden brown. Remove the bars from the oven and let cool for 30 minutes. Transfer them to the fridge for at least 2 hours, or overnight if time allows (don?t skip this part). Cut into bars and serve.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.

WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
• Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. Add the butter and toss until evenly moistened. Spread the crumb mixture out and pat down to an even layer.
• Bake until the crust is toasted and fragrant, about 10 minutes. Transfer to a rack to cool completely. Lower the oven temperature to 300 degrees F.
• For the cheesecake: In a large bowl using an electric mixer, beat the cream cheese, sugar and salt until fluffy and smooth, 3 to 4 minutes. Beat in the white chocolate until well combined. Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
• Drop the raspberry jam in dollops all over the top of the cheesecake. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively.
• Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes. Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours.
• Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve.

PHILADELPHIA 3-STEP WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
• Add eggs; mix just until blended.
• Stir in white chocolate.
• Pour into crust.
• Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves.
• Cut through batter with knife several times for marble effect.
• Bake 35 to 40 minutes or until center is almost set.
• Cool. Refrigerate 3 hours or overnight.
• Store leftover cheesecake in refrigerator.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool.
• In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling.
• Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit.
• In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.
• Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.

WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350 degrees F.
• Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 ounces chocolate as directed on package.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. Cut into 18 bars.

RASPBERRY & WHITE CHOCOLATE CHEESECAKE

Steps:

• In a small saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Press through a fine-mesh strainer into a bowl; discard seeds. Cool completely., Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., For crust, in a small bowl, mix flour and sugar. Cut in butter until crumbly. Press onto bottom of prepared pan. Place pan on a baking sheet. Bake 20-25 minutes or until golden brown. Cool on a wire rack. Reduce oven setting to 325°., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until blended. Stir in cooled chocolate. Pour half of the mixture over crust. Spread with half of the raspberry puree. Top with remaining batter. Drop remaining puree by tablespoonfuls over top. Cut through batter with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 1-3/4 to 2 hours or until edge of cheesecake is set and golden. (Center of cheesecake will jiggle when moved.) Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen cheesecake from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

DELICIOUS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE

Steps:

• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, 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. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)

RASPBERRY WHITE CHOCOLATE CHEESECAKE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

Steps:

• For crust:
• Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.
• For Filling:
• Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
• Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
• For topping:
• Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
• Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE RECIPE - (4/5)

Steps:

• Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath. Combine the raspberry preserves with 1/4 C. water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later. Measure 1 1/2 C. chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 C. melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and sprinkle 4 oz. of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. Before serving, sprinkle the entire top surface of cheesecake with 2 oz. of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. 12 Servings

WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

Steps:

• CRUST In a medium bowl, using a fork, combine the cookies and butter.
• Pat the mixture evenly into a pie pan and bake for 10 minutes at 400°F.
• FILLING Cream the cream cheese with sugar.
• Add the eggs one a time beating well after each.
• beat in vanilla and white chocolate.
• Pour into crust.
• Drop preserves on top and swirl through with a knife.
• Bake at 350° for 40 minutes; cool.
• Refrigerate a minimum of 3 hours.

DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE

Steps:

• For crust:
• Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty aluminum foil. Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake crust 8 minutes; cool on rack.
• For filling:
• Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use). Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
• Pour raspberry batter into prepared crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
• Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.)
• Cut around pan sides with small knife to loosen cheesecake; release sides. Garnish cheesecake with white chocolate curls, if desired.

WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE

Steps:

• Mix cracker crumbs and margarine.
• Line bottom of 994 springform pan.
• Freeze while preparing filling.
• Mix 3 packages cream cheese with fructose until well blended.
• Add egg substitue and yogurt and beat for 2 minutes.
• Pour into crust pan and set aside.
• Combine remaining cream cheese, white chocolate chips and raspberry preserves; mix until well blended.
• Drop tablespoons of mix onto plain cheese batter.
• DO NOT SWIRL.
• Bake at 300 degrees for 1 hour and 40 minutes to 2 hours.
• Let sit in pan 3-4 hours, remove sides of pan and add fresh raspberries before serving.

PHILADELPHIA 3-STEP WHITE CHOCOLATE- RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
• Microwave preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
• Bake 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
• Make filling: Preheat oven to 350 degrees F.
• Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
• Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
• Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
• Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
• Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.

WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE: CHEESECAKE FACTORY

Steps:

• 1.Preheat oven to 475 . In a food processor, crush cookies until they are a fine. Be sure remove the white filling. Mix crumbs and butter, and press in to a 9-inch springform pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan. Put the crust in your freezer until the filling is done. Add the ingredients for the raspberry sauce to a medium saucepan. Bring to a boil and simmer, stirring frequently, until raspberries are dissolved. Strain into a bowl. Allow to cool. In the bowl of a stand mixer, combine the softened cream cheese with the sugar, sour cream, and vanilla. Mix on the lowest setting for a couple minutes or until the ingredients are smooth and creamy. Add in the eggs one at a time. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle about 1/4 c. the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust. Drizzle another couple of tbsp. of the raspberry sauce over the cake and swirl, refrigerate the rest of the sauce. Carefully place the cheesecake into the water bath in the oven. Bake for 12 mn at 475 , then turn the oven down to 350 and bake for 60 mn or until the top of the cake turns a light brown or tan color. After 60 mn, do not open oven door, leave cake for at least 1 hour, up to 2 hours cool down. When cooled, cover cake with plastic wrap and place in refrig. to sit overnight. B-serving, sprinkle the entire top of cake with 2 ounces of shaved w-chocolate. Make fresh whipped cream by whipping the heavy cream and powd-sugar in a stnd mixr for 5-6 mn. Dollop fresh whiped cream with fresh raspberries and sprinkle with white chocolate shavings for garnish

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
• Press mixture onto the bottom of a 9-inch springform pan.
• (I lightly greased the bottom of the pan although it didn't call for it).
• To make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
• Bring to boil.
• Continue boiling until sauce is thick and clear.
• Strain sauce through a mesh strainer to remove seeds.
• Set aside.
• In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
• Remove from heat and alow to cool to lukewarm.
• In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
• Beat in eggs, one at a time.
• Blend in vanilla and melted white chocolate chips.
• Pour half of batter over crust.
• Spoon 3 tablespoons of raspberry sauce over batter.
• Pour remaining batter into pan.
• Spoon another 3 tablespoons of raspberry sauce over the top of the batter.
• Swirl batter with the tip of a knife to create marbles effect being careful NOT to disturb bottom crust.
• Bake for 55 to 60 minutes or until filling is set.
• Allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
• Serve with remaining raspberry sauce.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

Steps:

• For crust------------.
• Preheat oven to 350F degrees.
• Place large piece of foil on heavy large baking sheet.
• Set 8x2-inch bottomless heart-shaped cake pan atop foil.
• Wrap foil around outside and 1 inch up sides of pan.
• Butter foil and pan.
• Finely grind cookies and almonds in processor.
• Add butter and blend until mixture forms very moist crumbs.
• Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
• Bake until golden, about 10 minutes.
• Cool.
• Maintain oven temperature.
• For Filling--------------.
• Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
• Remove from over water.
• Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
• Add eggs 1 at a time, beating just until combined.
• Beat in white chocolate.
• Spoon half of batter into crust.
• Top with 3/4 cup berries.
• Spoon remaining batter over.
• Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
• Let cool for 20 minutes.
• Using fingertips, press down gently on edges of cheesecake to flatten slightly.
• For topping------------------.
• Whisk sour cream, sugar and vanilla in bowl.
• Spoon over cake, spreading to edge of pan.
• Bake 5 minutes.
• Transfer cake in pan to rack.
• Run small knife around sides of cake.
• Cool completely and chill cake overnight.
• Fold down foil along sides of pan.
• Lift cake pan off cheesecake.
• Transfer cheesecake to platter, discarding foil.
• Cover cake with berries.
• Bring jam to simmer in small saucepan, stirring often.
• Gently brush jam over berries.