White Chocolate Cheesecake 2

April 21, 2021  Online Recipe Guide Avatar

16 slices

Time to make:
100 minutes

Calories per Servings:
Not Available



  • 1 cup graham crackers
  • 1/4 cup white granulated sugar
  • 1 tbsp white choc. instant pudding powder
  • 1 large egg white
  • 2 tbsp butter, melted
  • 28 oz Neufchatel cream cheese
  • 8 oz white granulated sugar
  • 1 3/4 cup vanilla extract
  • 1 1/2 tsp butter extract
  • 2 tbsp cornstarch
  • 1 large egg
  • 2 large egg whites
  • 6 oz nonfat cream cheese
  • 6 tbsp premium white chocolate
  • 1 cup seedless raspberry jam
  • fresh red raspberries



  1. Preheat oven to 300� F.
  2. Spray a 10-inch springform pan with vegetable oil.
  3. In a small bowl, stir to combine crust ingredients. Gently distribute crust in the bottom and 1-inch of the sides of the springform pan. Place the panned crust in the refrigerator until needed
  4. Using a food processor, coarsely grind the white chocolate to the size of mini-chips
  5. Using a stand mixer, cream nonfat and Neufchatel cheeses until smooth. Add the sugar, extracts, and cornstarch to the cheese
  6. Blend well with the mixer. Using a rubber spatula, stir to thoroughly combine the eggs and chocolate into the cheese mixture – do not beat
  7. Once blended, pour into prepared crust. Often stirring, heat topping in a small saucepan over low heat until smooth. Once smooth, carefully, drizzle stripes across the batter
  8. Using a knife, draw across the stripes to marbleize the top of the batter. Cook the cheesecake at 300� F until done (middle is just firm, top is very lightly golden brown), about 75-80 minutes
  9. Once done, remove from oven. Chill cheesecake for 4 or more hours
  10. Prior to serving the cooled cheesecake, heat the raspberry jam over low heat in a small saucepan. Stir often with a whisk, until melted
  11. Garnish the cheesecake, or slice of cheesecake, with the raspberries, and then pour the liquid jam over the raspberries.


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