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White Chocolate & Raspberry Cheesecake

Updated on February 27, 2014
Silva Hayes profile image

Silva has a background as a technical writer and in addition to how-to articles she writes about cooking, travel, and personal experiences.

Could there be anything more decadent and delicious than the combination of chocolate and raspberry and cheesecake? Especially at Christmas! Like Olive Garden's, only homemade!

I found out that white chocolate & raspberry cheesecake from Olive Garden is my friend's favorite cake, and she turned fifty this month. I belong to a group of wonderful friends who get together once a month and celebrate birthdays. I volunteered to make the cake this month. Here is the recipe I used, and a bonus recipe for chocolate cookies, which are needed for the crust. The cake was yummy -- a great success.

White Chocolate & Raspberry Cheesecake

For the crust:

1 cup chocolate cookie crumbs

3 tablespoons white sugar

1/4 cup butter

For the sauce:

1 (10 ounce) package frozen raspberries

2 tablespoons white sugar

2 teaspoons cornstarch

1/2 cup water

For the filling:

2 cups white chocolate chips

1/2 cup half-and-half cream

3 (8 oz each) packages cream cheese

1/2 cup white sugar

3 eggs

1 teaspoon vanilla extract

Preheat the oven to 325 degrees F (165 degrees C) after you have prepared the crust, the sauce, and melted the white chocolate chips.

Grease a 9-inch spring form pan.

To make the crust: In a medium bowl, blend the cookie crumbs*, 3 tablespoons of sugar and melted butter. Press into the bottom of the pan.

To make raspberry sauce: In a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil. Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds**. Set aside.

To make the cheesecake: In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time. Blend in vanilla and melted white chocolate chips. Pour half of batter over crust.

Spoon 3 tablespoons of raspberry sauce over batter and carefully smooth with the bowl of a spoon. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.

Bake in the preheated oven for 55 to 60 minutes, or until filling is set.

Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan.

Serve with remaining raspberry sauce***.

* About the cookie crumbs, I intended to buy cookies from the grocery store and crumble them up to make the crust, but couldn’t find any chocolate cookies. I made them from scratch using the following recipe and they were really good. I made them the day before. You won't use them all for the crust so you will have some extra for the family to eat.

Chocolate Cookies:

2 ½ sticks of butter, set out in a bowl and softened to room temperature

2 cups sugar

2 eggs

2 Tablespoon vanilla extract

¾ cup cocoa powder

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

Cream the butter and sugar together. Add the eggs and vanilla and combine. Mix the cocoa powder, flour, baking soda, and salt together in another bowl, and then gradually add to the mix and continue until all is thoroughly mixed together. Roll the dough into two logs, each about 1 foot long, wrap in waxed paper, and refrigerate for about 2 hours. Preheat oven to 350 degrees F, slice the cookies, place on a parchment lined cookie sheet, and bake for about 10 minutes. Now, I myself just scooped the cookies up by the heaping tablespoon and baked them without rolling and chilling first and they turned out well.

To use these cookies as a crust for the cheesecake, you might want to break them in half and let them sit and dry out a bit so that they are easier to crumble.

** About this raspberry sauce, I cooked it as directed for quite some time, and it did get thick, but it never got to be what I would call “clear.” When I deemed it to be thick enough, I removed it from the heat and I “attempted” to strain it to remove the seeds. I wasn’t all that successful; a lot of the sauce remained with the seeds and wouldn’t drain through the sieve. I pushed it through as best I could with the bowl of a spoon. I got enough to follow the first two steps, placing some in the center of the cheesecake and some on the top, but . . .

*** there was not enough sauce left to serve with individual slices. It was quite good. I wonder, though, if you might find a seedless raspberry sauce in a jar at the grocery store that would work just as well.

-------------------

About 30 years ago, I came across the most wonderful cookbook you can imagine, a book of desserts that has a chapter devoted to cheesecakes. There are over 200 recipes in this book, for cakes, cookies, pies, cheese cakes, cake rolls and pastries. I personally have tried many of her cheesecake recipes and I can attest to the fact that they are superb!

Grandma Rose's Book of Sinfully Delicious Cakes, Cookies, Pies, Cheese Cakes, Cake Rolls & Pastries, was written by Rose Naftalin of Rose's restaurant fame, whose desserts became the most sought-after in the Pacific Northwest and shipped all over the country. The book is available on Amazon.

What's your favorite combination?

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Comments

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    • profile image

      tclark97045@yahoo.com 

      22 months ago

      Hi Silvia, I've done some professional cooking in the past, and learned some tricks from my 80 year old boss. Corn starch will never make a clear sauce or gravy. Use Arrowroot- it stays clear and you pull it from the stove just before boiling, (in the case of blue berries the won't pop this way.) sauce thickens on cooling. Makes a beautiful Strawberry Glazed pie too. I could live on cheesecake & good coffee.

    • Silva Hayes profile imageAUTHOR

      Silva Hayes 

      2 years ago from Spicewood, Texas

      Thanks, Linda D!

    • profile image

      Linda D 

      2 years ago

      I just noticed in my post regarding the melting of the chocolate, I did not specify "microwave" and check at 40 second intervals. Guess I was to busy enjoying the cheesecake!

    • Silva Hayes profile imageAUTHOR

      Silva Hayes 

      2 years ago from Spicewood, Texas

      Thank you as well, Linda D! I will try your changes; sounds wonderful. Isn't this a great recipe? So delicious.

    • profile image

      Linda D 

      2 years ago

      I made some minor changes.I replace vanilla with 1 tsp Chambord a raspberry liquor; melted the chocolate with the creme in a glass bowl (no stoneware) in 40 sec intervals stirring and checking each time to avoid burning. Cooked the raspberries with sugar and water till thawed, processed in food processor then strained the sauce before putting back into the pan adding the cornstarch to thicken until it was glossy (clear) Great recipe thanks for sharing!

    • Silva Hayes profile imageAUTHOR

      Silva Hayes 

      4 years ago from Spicewood, Texas

      Oh thank you, Au fait, for your visit and your comments. I had some cookies left over when I made a batch for the cheesecake crust, and the granddaughters took care of them double-quick for me. This recipe is definitely "Yummy!"

    • Au fait profile image

      C E Clark 

      4 years ago from North Texas

      I love cheesecake and chocolate so these two recipes are perfect and easy too! I make this same chocolate cookie crust for a double chocolate cream pie and it's so good I have to make extra so there's enough for the pie crust and me too. Wish there were a 'yummy' option for voting here, but I did vote this recipe up and useful. :)

    • Silva Hayes profile imageAUTHOR

      Silva Hayes 

      4 years ago from Spicewood, Texas

      Thanks, radhikasree - I hope you make it sometime. I assure you, you will not be disappointed. It is elegantly delightful.

    • radhikasree profile image

      Radhika Sreekanth 

      4 years ago from Mumbai,India

      The cake looks great to savor. Very neatly explained instructions to make this beautiful cheesecake!

      Voted up, beautiful and interesting. Facebook liked too.

    • Silva Hayes profile imageAUTHOR

      Silva Hayes 

      5 years ago from Spicewood, Texas

      Thanks for stopping by! You will loove this cheesecake; it really is over the top, and perfect for a special occasion . . .

    • vespawoolf profile image

      vespawoolf 

      5 years ago from Peru, South America

      The cheesecake photo really caught my eye! I love the idea of a crust made of homemade chocolate cookies. The raspberries and white chocolate puts the whole thing over the top. Can't wait to try it for a special occasion. Thanks!

    • Silva Hayes profile imageAUTHOR

      Silva Hayes 

      5 years ago from Spicewood, Texas

      Thanks for the visit and comment, PaddyMac. Yes, it makes a delicious dessert. You won't be disappointed.

    • PaddyMac1984 profile image

      Patrick McCormack 

      5 years ago from Nottingham, England

      This looks like a good recipe. I love the combination of white chocolate and raspberries. It is useful to have the cookie recipe included too. Thanks and voted up.

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