White Chocolate Raspberry Cheesecake

Products Used



White Chocolate Raspberry Cheesecake

Finishing and Decoration


  1. Preheat oven to 350°F.
  2. For crust, crush enough graham crackers with a rolling pin to obtain 1 3/4 cups. Add melted butter and sugar. Combine well. Press onto bottom of a 9-inch diameter springform pan.
  3. Place in oven for 8 minutes. Remove from oven and once pan has cooled, spread a thin film of butter on the inside walls of pan. Reduce oven temperature to 325°F.
  4. Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure no water could penetrate through foil. Place in a roasting pan and set aside.
  5. Blend cream cheese and sugar on lowest speed, alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well.
  6. Add one egg at a time waiting for previously added egg to be fully incorporated and mixture shows no lumps before adding next. Scrape bowl and beater between additions.
  7. Add sour cream and vanilla. Chop chocolate in small slivers and stir into batter.
  8. Scrape about a third of cheesecake mixture into pan. Spoon and swirl around half of raspberry fruit spread into cheesecake batter.
  9. Top with another one third of cheesecake mixture and add and swirl around remaining raspberry fruit spread. Top with remaining cheesecake mixture.
  10. Place into roasting pan. Pour water into roasting pan about 1-inch high and place in oven.
  11. Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes. It could be longer depending on temperature of cheesecake batter.
  12. Allow to cool at room temperature for 30 minutes and place in refrigerator.
  13. Run a sharp knife around edge of cheesecake to remove from pan. Place a sheet of plastic food wrap on surface of cake followed by a cutting board or platter.
  14. Flip cake upside down. Remove bottom of cake pan. If it is slightly sticking run a knife underneath to release it.
  15. Place a serving platter on cheesecake and flip cake once more upside down. Original baked surface will once again be facing upward.
  16. For chocolate shavings, cut chocolate in small pieces and place along with oil in a microwave safe bowl. Heat in 10-second increments until chocolate is just melted. Do not overheat as it will make chocolate seize up. If it is very thick add a touch more oil.
  17. Heat 2 cookie sheets by either running them under very hot water or placed briefly under broiler. Do not get sheets too hot; you should still be able to hold them briefly with bare hands.
  18. Spread chocolate very thinly onto warm sheets using an offset spatula. Place cookie sheets in refrigerator for about 20 minutes or until chocolate has hardened.
  19. Remove one sheet from fridge and using a plastic putty knife, scrape chocolate into shavings. Place on edge of cake.  
  20. Optional whip cream and sugar to firm peaks. Pipe rosettes in a circle onto cake.
  21. Fill center with fresh raspberries. Sprinkle cake with powdered sugar.
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