White Chocolate-Raspberry Cheesecake

Oxmoor House
Raspberry preserves and syrup combine to make a luscious, spreadable raspberry layer in this cheesecake.
Makes 12 servings


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1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 cup butter, melted
2 cups (12-ounce package) white chocolate morsels
5 (8-ounce) packages cream cheese, softened
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
2/3 cup raspberry preserves
2 tablespoons raspberry syrup*
Garnish: white chocolate curls*


Prep: 22 Minutes
Cook: 58 Minutes
Other: 8 Hours

Combine first 3 ingredients; press into bottom of a 9-inch springform pan. Bake at 350° for 8 minutes; cool slightly.

Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring constantly, until chocolate melts. Cool slightly.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in vanilla. Add melted chocolate, beating well.

Combine raspberry preserves and raspberry syrup in a small bowl; stir well.

Spoon half of cream cheese batter into prepared crust; spread half of raspberry mixture over batter, leaving a 3/4-inch border. Spoon remaining cream cheese batter around edges of pan, spreading towards the center. Cover remaining raspberry mixture and chill.

Bake at 350° for 50 minutes or until cheesecake is just set and slightly browned. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours.

Run a knife around edge of pan, and release sides. Pour remaining raspberry mixture on top of cheesecake, leaving a 1-inch border. Garnish, if desired. Store in refrigerator.

*If you can't find raspberry syrup in your grocery store, use 3/4 cup raspberry preserves, and heat in microwave until preserves melt.

*To make curls out of white chocolate baking squares, pull a vegetable peeler along the narrow edge of each square.

Created date

November 2004