When I tasted this White Chocolate Raspberry Cheesecake, I knew we’d hit gold. It’s luscious and smooth, tangy and tart, sweet and delightful. The raspberry layer is restrained and inconspicuous, but packs a punch of flavor. For best results, use the nicest jam you can find, because the raspberry flavor will only be as outstanding or ordinary as your ingredient. The shaved white chocolate on top adds a nice textural contrast and an extra dose of white chocolate sweetness. Combined, these elements make a delicious cheesecake that we had a hard time putting down.
The test kitchen tested multiple variations of this recipe. With one less egg or too high an oven temperature, the cake will fall and crack. We’ve done the trial and error for you and created a trustworthy recipe that should lend great results. Even if you get some cracks, your cheesecake falls or you forget to set the timer, know the shaved chocolate and confectionary decorations will cover it up so none will be the wiser. If you’re out of raspberry jam or want to try something new, simply substitute any jam, marmalade or jelly you like. We think this cheesecake would be good with any kind of spread - or none at all!