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!
White Chocolate Raspberry Cheesecake
- 1 package (7.25 oz.) shortbread cookies
- 1/2 cup whole almonds
- 1/3 cup butter, melted
- 1/3 cup seedless raspberry spreadable fruit or jam
- 1 package (4.4 oz.) white chocolate
- 4 packages (8 oz. each) cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large eggs
- White chocolate shavings or curls, white edible glitter or sprinkles, if desired
- Fresh raspberries, if desired
- Grease and flour a 9-inch springform pan; set aside.
- Preheat oven to 350°F.
- Using a food processor with S-blade and with processor running, drop cookies and nuts through the food chute and process until fine crumbs.
- Add melted butter through the food chute until mixed. Press mixture evenly on bottom of prepared pan.
- Bake 10 to 15 minutes or until brown around edges; place on wire rack. Reduce oven temperature to 325°F.
- Drop jam by spoonfuls over hot crust and let soften slightly from heat. Leaving a 1-inch edge, gently spread jam over crust.
- Melt white chocolate following package directions. Set aside to cool slightly.
- Beat cream cheese, sugar, vanilla and salt until smooth in a large mixing bowl. Add eggs, one at a time, and beat until well blended.
- Add melted chocolate. Mix until blended. Pour into pan.
- Bake 55 to 60 minutes or until edges are set and light brown. Center will be shaky. Cool 1 hour on wire rack; run a knife between the edge of the cheesecake and the side of pan before removing the side.
- Cover and refrigerate at least 4 hours or overnight. May be prepared 1 to 2 days in advance.
- Garnish with white chocolate shavings, edible glitter or fresh raspberries, if desired.
To create chocolate shavings, scrape a vegetable peeler lengthwise along a bar of cool or room temperature chocolate. To create chocolate curls, follow the same method, but use a slightly softened chocolate bar.