Ingredients

How to make it

  • Preheat the oven to 325°F.
  • Butter the bottom and sides of a 9-inch springform pan.
  • Put the cookie crumbs in a large bowl. Add the melted butter and stir the mixture until the crumbs are evenly moistened with the butter. Transfer the crumbs to the buttered pan.
  • Press the crumbs evenly over the bottom of the pan, and slightly up the sides.
  • Bake the crust for 6 minutes. Let cool completely.
  • Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
  • Add eggs; mix just until blended. Stir in white chocolate.
  • Spread 3 tbsp of the preserves on the baked and cooled crust.
  • Pour cheesecake mixture into crust.
  • Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for a marble effect, or leave as is.
  • Bang the cake on the countertop to settle batter.
  • Bake 45 minutes at 325F or until center is almost set.
  • Turn oven off, leave cheesecake to cool 30 minutes, then remove and cool completely on a rack.
  • Refrigerate overnight.
Room temperature!   Close
Mixing   Close
Raspberry preserves on crust   Close
Batter in pan, unadorned   Close
Done and plated!   Close

Reviews & Comments 26

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    " It was excellent "
    hunnee ate it and said...
    excellent post!
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  • goddoesmiracles 5 years ago
    this sounds spectacular!!! Thank you for sharing!!
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    " It was excellent "
    cholena ate it and said...
    Berries , cheese and white chocolate ... wow ! love everything abt this recipe !!! Thx ...
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  • parrothead87 5 years ago
    This looks delicious! Thanks so much for sharing it with us. I can't wait to give this a try, but may wait til a holiday. Or maybe I'll bake it while I'm away at the beach on holiday! Mmm. :)
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    " It was excellent "
    fegirl ate it and said...
    Great!! Thanks :).
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  • jo_jo_ba 6 years ago
    It should, provided you mash them first. Hopefully they don't burn!
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    " It was excellent "
    fegirl ate it and said...
    Hi, what a wonderful recipe. Could you use fresh raspberries. I usually do in my cheesecake, I was just wondering how it would work for yours? Thanks! Kathi
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  • jo_jo_ba 6 years ago
    500 g is about 1 lb, our cheese comes in 250g blocks here.
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  • chefmal 6 years ago
    Gah! How much is 500 grams?? I don't have a scale. But this looks so damn good, I'll have to try this one day. But not with raspberry. I love it but half my family's deathly allergic. Go figure.
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  • egravinapooh 6 years ago
    This is my FAVORITE dessert!! Thanks for posting the recipe!! (I knew I liked you, lol)
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  • jackee40 6 years ago
    I love your recipes and especially how you put the healthy readings, this helps me so much! I appreciate all your efforts Thank you for sharing. This cake is on my list!
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    " It was excellent "
    jett2whit ate it and said...
    yummy- this is a keeper. Thanks for posting. Jett
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  • tupelohoney17 6 years ago
    Wow..awesome recipe. I can hardly wait to try this. Raspberries and cream cheese-they rock! Thanks for sharing!
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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 263.0
    Total Fat: 17.6 g
    Cholesterol: 69.7 mg
    Sodium: 168.9 mg
    Total Carbs: 23.1 g
    Dietary Fiber: 0.4 g
    Protein: 4.2 g
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    " It was excellent "
    ahmed1 ate it and said...
    Hi,thanks for sharing this great recipe.
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    " It was excellent "
    eggchef ate it and said...
    it was so good the first time i want moooorreee it was so good your marvelious
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  • gigilovescats2 7 years ago
    Oh my...this is a definite make. Thank you for the share!YUMMMMY!
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  • dixiejet 7 years ago
    My husband is always asking me to make cheesecakes for get-togethers. He'll be awestruck with this one ! thanks,jo_jo_ba !
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  • jo_jo_ba 7 years ago
    Thanks for your great reviews guys! I served the cake tonight (it was his birthday today) and EVERYONE that ate it was "blown away"... he even had 2 (not small) slices! Hope you all enjoy it as much as they did!
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  • canzi 7 years ago
    Krum, 500 grams is approx. 18 oz.
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