Sunday, September 11, 2011

White Chocolate Raspberry Cheesecake

I love my husband dearly.  But not enough to spend forty bucks on an ice cream cake for his 29th birthday in late July.  $40 ice cream cake?!  That is some ardent, first-year-together love right there!  (Or something to save for the much lauded 30th!)  Since we're more of the "Is this a pimple or a tick on my scalp?" type of couple (I seriously ask this at least 2x a week), boy was getting something else.  So I made his other favorite dessert: a cheesecake.  Matt adores cheesecake.  That doesn't make him a sophisticate, because he equally adores pudding (even more so if they come in those little cups).  He is a complicated creature.

I never made a cheesecake because, although supremely simple, they intimidated me (I mean, they crack!).  Also because I know I cannot be trusted near a cheesecake.  After reading a quickie primer on cheesecake perfection (bake with a hot water bath to reduce cracking) I made this super simple white chocolate raspberry ditty that is highly rated on All Recipes.  Many readers suggested to just nuke the white chocolate chips instead of utilizing a double broiler (who DOES that anyway?) so I did.  They also said seedless raspberry jam or preserves are just as good as cooking down the whole fruit, so I did that too.  With those modifications this recipe is simple and fool-proof, and perfect piled high with summer fruit for a deceptively impressive meal closer.

***The recipe, in the original form, appears below.  Again, I used raspberry preserves, microwaved the 1/2 and 1/2 with the white chocolate chips, and did not add additional sugar to the crust (like Oreos don't have enough sugar?! Pah-lease.)


  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract


  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan.
  2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate.  Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

This cheesecake should be called "Pseudo White Chocolate Cheesecake" because I ate half of these suckers before they got nuked.
Same thing with the Oreos.  You know a sleeve of those things was gone before baking began.  Duh.

For water bath (to prevent drying): Wrap spring form pan in foil and place in a jelly roll pan with about a 1/2" of hot water.  Bake.  Eat.

Tip: Arrange copious amounts of berries to hide any imperfections.

Poor Matt looks like he's enjoying his birthday treats alone.  I swear: there were folks on the other side of the table.  (Maybe.)

Happy Super Duper Belated Birthday, Matt!


  1. you are an incredible woman. that is one of the most beautiful things i've ever seen.

  2. I don't know what to say, other than it took virtually no effort! That's MY KIND OF DESSERT! (Also the yummy kind.) Many thanks dear!