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White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

From The Hamilton Beach Test Kitchen

Added by Pat


  • 1 package (7.25 oz.) shortbread cookies
  • 1/2 cup whole almonds
  • 1/3 cup butter, melted
  • 1/3 cup seedless raspberry spreadable fruit or jam
  • 1 package (4.4 oz.) white chocolate
  • 4 packages (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • White chocolate curls, white edible glitter or sprinkles, if desired
  • Fresh raspberries, if desired


  1. Grease and flour a 9-inch springform pan; set aside.
  2. Heat the oven to 350°F.
  3. Using a food processor with S-blade and with processor running, drop cookies and nuts through the food chute and process until fine crumbs are formed.
  4. Add melted butter through the food chute until mixed. Press mixture evenly on bottom of prepared pan.
  5. Bake 10 to 15 minutes or until brown around edges; place on wire rack. Reduce oven temperature to 325°F.
  6. Drop jam by spoonfuls over hot crust and let soften slightly from heat.  Leaving a 1-inch edge, gently spread jam over crust.
  7. Melt white chocolate following package directions. Set aside to cool slightly.
  8. Beat cream cheese, sugar, vanilla and salt until smooth in a large mixing bowl. Add eggs, one at a time, and beat until well blended.
  9. Add melted chocolate. Mix until blended. Pour into pan.
  10. Bake 55 to 60 minutes or until edges are set and light brown. Center will be shaky. Cool 1 hour on wire rack; run a knife between the edge of the cheesecake and the side of pan before removing the side.
  11. Cover and refrigerate at least 4 hours or overnight. May be prepared 1 to 2 days in advance.
  12. Garnish with white chocolate curls, edible glitter or fresh raspberries, if desired.

Serves: 16

Test Kitchen Tip:  If using non-stick or dark baking pan, reduce oven temperature by 25°F.







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