White Chocolate Raspberry Cheesecake

This recipe was inspired by a recent visit to The White Chocolate Grill Restaurant in Scottsdale, AZ. My husband and I went there to celebrate our 6th Anniversary. We split a slice of White Chocolate Raspberry Cheesecake for dessert. As much as I loved the dessert, I knew I could create something very similar.
I set out to make my own version of this delectable dessert.

I ended up making my version of white chocolate raspberry cheesecake for a Christmas Eve party and received rave reviews! The best part about this is it looks much more difficult than it really is to make.

White Chocolate Raspberry Cheesecake Recipe


10 whole cinnamon graham crackers, crushed  **may substitute oreo cookies (minus the cream filling) for a chocolate crust**
2 T. butter, melted

2 pkgs (8 oz. each) cream cheese, softened
1 cup white chocolate baking chips
2/3 cup sour cream
3/4 cup sugar
1 T. lemon juice
1 t. vanilla
3 eggs, lightly beaten

1/2 cup seedless raspberry jam (I used All Fruit brand jam)


In a small bowl, combine graham cracker crumbs and butter. Press into the bottom of a greased 9 inch springform pan; set aside.

In a small pan, melt the white chocolate baking chips on the stove using low heat until smooth.
Beat cream cheese, sugar, melted white chocolate, sour cream, lemon juice, and vanilla until smooth. Add eggs; beat on low speed until just combined. Pour over crust. 

Here is the FUN part...

Stir the jar of raspberry jam until fluid. Spoon 1/2 cup of raspberry jam into a pastry bag with a small circular tip (I used a ziplock bag and cut a small hole in the corner instead). Carefully squirt a thin line of jam in a tight circular pinwheel pattern until you reach the edge of the pan. (You should have about a half-inch between the lines in the circle).

Next, take a thin bladed knife or toothpick and starting in the center of the cheesecake, draw four lines from the center of the edge of the pan, basically quartering your cheesecake (make sure not to cut too deeply into the batter). Wipe the knife clean between each stroke. Take the knife and draw it from the edge of the pan to the center, between the lines you made previously. This will pull the jelly into a beautiful pattern that makes your cheesecake look professionally made.

Bake at 350 for 35-40 minutes or until the center is almost set. Turn OFF the oven but Do NOT open the oven door. Leave the cheesecake in the cooling oven for exactly 1 hour. Remove and chill in the refrigerate overnight.

Garnish with fresh raspberries in the center of the cheesecake. You may want to top with white chocolate shavings. 
bon app├ętit


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