White Chocolate And Raspberry Cheesecake

White Chocolate And Raspberry Cheesecake created by The Real Cake Baker

Adapted from Bon Appetit, February 1994

Ready In:



  • For crust------------.
  • Preheat oven to 350F degrees.
  • Place large piece of foil on heavy large baking sheet.
  • Set 8x2-inch bottomless heart-shaped cake pan atop foil.
  • Wrap foil around outside and 1 inch up sides of pan.
  • Butter foil and pan.
  • Finely grind cookies and almonds in processor.
  • Add butter and blend until mixture forms very moist crumbs.
  • Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
  • Bake until golden, about 10 minutes.
  • Cool.
  • Maintain oven temperature.
  • For Filling--------------.
  • Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
  • Remove from over water.
  • Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
  • Add eggs 1 at a time, beating just until combined.
  • Beat in white chocolate.
  • Spoon half of batter into crust.
  • Top with 3/4 cup berries.
  • Spoon remaining batter over.
  • Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
  • Let cool for 20 minutes.
  • Using fingertips, press down gently on edges of cheesecake to flatten slightly.
  • For topping------------------.
  • Whisk sour cream, sugar and vanilla in bowl.
  • Spoon over cake, spreading to edge of pan.
  • Bake 5 minutes.
  • Transfer cake in pan to rack.
  • Run small knife around sides of cake.
  • Cool completely and chill cake overnight.
  • Fold down foil along sides of pan.
  • Lift cake pan off cheesecake.
  • Transfer cheesecake to platter, discarding foil.
  • Cover cake with berries.
  • Bring jam to simmer in small saucepan, stirring often.
  • Gently brush jam over berries.
Submit a Recipe Correction


Add a Note
Enter The Sweepstakes


"Adapted from Bon Appetit, February 1994"

Join The Conversation

sort by:
  1. The Real Cake Baker
    White Chocolate And Raspberry Cheesecake Created by The Real Cake Baker
  2. Katey in GB
    The awesome picture by Nick’s Mom piqued my interest in this fun dessert. The easy to follow recipe has made it a favorite! I used strawberries because I couldn’t find raspberries in Wisconsin in February, but the appearance was still wonderful and the taste a family hit. Making it ahead the night before actually helped with my work schedule. The recipe is very easy to follow- try it!
  3. Jules127
    Excellent cheesecake!! I read the reviews on epicurious too and decided to make a hazelnut crust. I used my mini-cheesecake pan and they were adorable topped with the fresh raspberries. I will be making these again.
  4. myleebon
    WOW. This cheesecake was so creamy and delicious. I think that the best thing about it (other than the taste) was how basic it was. I made it with a shortbread crust because I didn't have any pre-made cookies on hand and it turned out fabulous.
  5. Brenda.
    This cheesecake is at the top of the *Wow Factor*. The instructions may seem a bit daunting, but after reading them through, I realized they are simply written out step by step and are very easy to follow. I had 1/2 cup of macadamia nuts leftover from a different recipe so I used them in the crust along with the almonds. The toasted almond flavor in the crust really stands out, Yum! For the filling, I used frozen raspberries, thawed, drained well, and patted dry with paper towels. For the topping I used fresh raspberries. I had exactly the pan size specified, so no additional filling ingredients were necessary. I did bake for 50 minutes vs 45 minutes to get the "3 inches of jiggly center", but ovens vary. The finished product is beautiful and makes you feel like a professional pastry chef. Thanks so much for sharing, this recipe goes right into my personal favorites :) Nick's Mom

Find More Recipes