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WOW! This recipe is terrific! I used a slightly adapted version for a contest a work and won!!! I tripled the choc. crumb for crust and didn't increase the butter in the crust. I used ground Oreo with the filling still there for a moister crust without using a lot of butter. Also, I used 1/3 bag of white choc. chips on the crust. Then after I poured the 2nd layer of batter in the pan I sprinkled another 1/3 bag of white choc. on top. I used a spoon to gently push the chips under the surface slightly. This cheesecake is very, very creamy and moist when baked....my husband loved it so much it didn't last long. Also, we froze half of it in a container and it held very well! It was actually nice to eat about 1 hour after removing from freezer as it was thawed so it was creamy but the tiny flecks of white choc. were still hard so it gave it some real depth!

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livebetweenus January 22, 2010

Really, really good recipe, although I have had to increase the amount of white chocolate in the cheesecake to 6 ounces, and the raspberry preserves to 3/4 cup to get the different flavours to come out.

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Hardly a chef... July 12, 2009

This is a wonderfully delicious cheesecake!! It came out very firm but still creamy and just plain yum-o! I used regular gahram cracker crumbs, extra extra white choocolate, extra sour cream, and chocolate extract. I didn't do the water bath and it was still wonderful. Using seedless raspberry preserves was really the way to go!! I would also add less water to the preserves:) Edit: I have been using this cheesecake recipe for all my cheesecakes now with different fillings. LOVE IT!

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Your Mom April 13, 2009

This was my first attempt at making a cheesecake and it was stellar! The only change I made was to drizzle the top with chocolate sauce and throw on some fresh raspberries. I will definitely make this again and again!

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Anjelphyre January 25, 2009

This is a beautiful cheesecake. I have to caution about the 1/2 cup raspberry preserves mixed with 1/4 cup water. I guess I did not use a high quality raspberry preserve so when I mixed it with 1/4 cup water and microwaved it, it got way too thin. I think it would have been best to microwave the preserves, stirred them and then if the mixture was too thick, add some water to it. Nonetheless, the cheesecake turned out fantastic. The water bath helped the cake to cook slowly and evenly. I made this a week in advance, froze it and thawed it overnight in the refrigerator before serving it. This is definitely a keeper and I will make it again for a special occasion.

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Marie Nixon November 29, 2008

This was the best copycat recipe I've ever tried. It's so similar to the authentic and yet so delicious.

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Julieannie November 19, 2008

My mother rarely ever likes anything I make, so when she said that this was good... it absolutely is. Just adjust the consistency of the jam/preserve before adding to batter to avoid excessive runniness. I used blueberry jam because that was what I had. I also added 1 tbsp of cornstarch to batter to avoid cracking on top. Thank you so much for posting. A favourite.

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Ilovemy4kids October 24, 2008

This is not a difficult recipe. I am the pie maker of the family and my family just loved this cheesecake. My mother-in-law had the original Cheesecake Factory's White Chocolate Raspberry Truffle and says that this is just as good, if not better.

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candy721 December 19, 2004

What a decadent recipe. I made this for my kids last day of school celebration dinner and we loved it. Its rich and creamy with a hint of raspberry and you can really taste the chocolate chunks. We loved this and I plan on making it again for our next family get together. Thank you so much for introducing us to this lovely cheesecake. Delicious!

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mommyoffour May 28, 2013

I made this for my mom's birthday and it did not disappoint! I'm just sad that I forgot to take pictures because I was SO proud of it! I heated two tablespoons of the raspberry preserves and spread it over the top of the cheesecake and then sprinkled 1oz of shaved white chocolate over the top and drizzled with more preserves. I melted more chocolate in candy molds to make a scroll-like decoration and the accented it with fresh raspberries. (SO wishing I had a picture! LOL!)

This is one of the best cheesecake recipes I've tried! I did double the crust recipe, but that's the only change I made! Thank you for sharing this recipe, Canadian Cookie! I'll definitely make this one again!

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AnnieLynne April 04, 2012
TSR Version of Raspberry Truffle Cheesecake by Todd Wilbur