Don't let the word "cheesecake" scare you from making this one.  I speak the truth when I say this is an extremely easy dessert to make--even if you're not good at baking!  It's basically three steps and you arrive at cheesecake heaven.  And it's a crowd-pleaser.  I've made it for dinner parties and have been told by several people that it's one of the best desserts they've ever had!  The nice thing about this cheesecake is that you don't even need a springform pan.  Just a plain old pie plate will do!  It's especially lovely if you garnish it with fresh raspberries and a drizzle of white chocolate. 

White Chocolate Raspberry Cheesecake

(serves 8)

2 (8 ounce) packages cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

3 (1 ounce) squares BAKER'S White Baking Chocolate, melted

1 (6 ounce) OREO Pie Crust

3 tablespoons raspberry preserves


1 cup of fresh raspberries

1 (1 oz.) square white chocolate (or white choc. chips), melted

Preheat oven to 350 degrees F. 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. Pour into crust.

Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.

Bake 35 to 40 minutes or until center is almost set. Cool.  Top with fresh raspberries and drizzle melted white chocolate over the top.

Refrigerate 3 hours or overnight. 

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