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White Chocolate Raspberry Cheesecake

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Serves ten to twelve.

  • by Abigail Johnson Dodge from Fine Cooking
    Issue 104

This showstopping cheesecake is topped with a pile of jewel-like glazed raspberries, a tart contrast to the sweet white chocolate filling. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:
  • 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted
For the filling:
  • 3 8-oz. packages cream cheese, at room temperature
  • 8 oz. white chocolate, melted and cooled
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 3 Tbs. Chambord
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
For the topping:
  • 4 cups fresh raspberries
  • 1/4 cup seedless raspberry or red currant jam
Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted white chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Top and serve:

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Arrange the raspberries on top of the cake. To glaze the berries, heat the jam in a small saucepan with 1 Tbs. water, stirring frequently, until melted and smooth; strain. Brush the raspberries with the melted jam mixture.

To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

Photo: Thomas Allen

This cheese cake Rocks!!!

I made this cheesecake with goat creamy cheese from Trader Joes, and it was amazing. It had a "caramel-like" flavor, and my kids devoured it. I made an oreo crust out of 30 oreos and 6T butter(bake at 325 for 10 mins. This was one of the best cakes I've made.

My family's favorite cheesecake recipe. Fabulous taste, beautiful to look at. Great for special dinners & holidays.

One of the best I've made. I didn't have the Chambord and used a drop or two of raspberry extract (for chocolate)and it was perfect. I brought this at work and it was a huge success!

This was spectacular. The flavor of the Chambord really makes the cheesecake shine and the glazed fresh raspberries make a beautiful presentation as well as being scrumptious. I also make "mini" cheesecakes with a mini pan from Williams-Sonoma. These are great when you need finger food. I put 3 raspberries on top of each mini and then glaze them. I love this recipe!

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