I tried a new cheesecake recipe – white chocolate raspberry – for Thanksgiving this year and had been meaning to share it here on the site, but time just keeps slipping away during the holidays. I found this recipe online somewhere but immediately noticed it was practically the same as my simple cheesecake recipe that I started using last year.

2 Packs of Cream Cheese
3 eggs  (the recipe for the raspberry cheesecake only calls for 2 eggs)
2/3 cup Sugar  (the recipe for the raspberry cheesecake calls for 1/2 cup)
1 tbsp of Vanilla (the recipe for the raspberry cheesecake says 1 tsp.)
1 Premade Pie Crust  (Graham for the regular cheesecake, chocolate for the raspberry cheesecake)

Mix all and bake at 350 for about 25 minutes.

Besides the few differences I’ve noted above, you add 2 squares of melted white baker’s chocolate to the batter.  This is roughly 1/4 of a cup.  I used melted white chocolate chips in mine.

The topping is just raspberry preserves, store bought and from a jar, that you spread on top after the cake has cooled.  And then you drizzle melted chocolate over the top. The actual recipe calls for Smuckers.

J didn’t care much for the raspberry topping itself.  It was a name brand I’d never tasted or bought before, something from the top shelf and a bit on the pricey side. I thought it tasted okay, and even better the next day.  None of the cake certainly went to waste.

But the point of my post is that I actually liked the flavor of the white chocolate in the batter and I think I’ll probably start adding some melted chips to other cheesecakes I make that might not even call for it.  It wasn’t a heavy white chocolate flavor, but actually a nice smooth creamy flavor.

The recipe is super simple overall for cheesecake making, which I always thought required a lot more work than this.  Enjoy!