Title

Raspberry White Chocolate Cheesecake

Subject

chocolate wafer cookies

butter

white chocolate

cream cheese

sugar

eggs

vanilla

whipping cream

raspberry jam

walnuts

Description

RASPBERRY WHITE CHOCOLATE CHEESECAKE

1 package (8½-oz.) chocolate wafer cookies
3 tablespoons butter, melted
½ pound white chocolate ribbons OR pieces,
broken into 1-inch pieces
3 (8-oz. EACH) cream cheese at room temperature
1 cup sugar
4 eggs
1 tablespoon vanilla
2 cups whipping cold, cold

½-3/4 cup seedless raspberry jam, stirred or
heated slightly and stirred
½ cup finely ground walnuts
In food processor fitted with metal blade,
process cookies until in fine crumbs. Add

Card 1 Back:
melted butter and process until thoroughly mixed.
Press into bottom and part way up sides of 9-9½"
springform pan. Arrange white chocolate pieces
in single layer over bottom of crust and refrig-
erate while preparing filling.
In bowl of electric mixer, beat cream cheese
and sugar until smooth. Add eggs, one at a time,
beating well after each addition. Add vanilla
and 1½ cups whipping cream and beat at medium
speed for 10 minutes, until mixture thickens.
Spoon 2/3 of mixture over crust that has been
layered with white chocolate. Drop teaspoofuls
surface of cheese mixture. Car top with remain-
ing cream cheese mixture. Swirl or run a knife
gently across and through jam and cream cheese

Card 2 Front:
RASPBERRY WHITE CHOCOLATE CHEESECAKE, CARD NO. 2

for a marbling effect.
Bake in a preheated 325-degree oven for 1½
hours or until edges seem set but middle of
cake still jiggles. Cool completely at room
temperature before refrigerating or freezing.
When ready to serve, whip remaining ½ cup
whipping cream and use to pipe border around
edges of cake. Sprinkle center with walnuts.

Makes one cheesecake, 12 or more servings.

Card 2 Back: blank

---

# Raspberry White Chocolate Cheesecake

*Makes one cheesecake, 12 or more servings*

## Ingredients

### Crust
- 1 package (8 1/2 oz.) chocolate wafer cookies
- 3 Tbsp butter, melted

### Filling
- 1/2 lb white chocolate ribbons OR pieces, broken into 1-inch pieces
- 3 packages (8 oz. each) cream cheese, at room temperature
- 1 cup sugar
- 4 eggs
- 1 Tbsp vanilla
- 1 1/2 cups whipping cream (cold)

### Topping / Decoration
- 1/2 to 3/4 cup seedless raspberry jam, stirred or heated slightly and stirred
- 1/2 cup finely ground walnuts
- 1/2 cup whipping cream (cold, reserved for piping border)

## Instructions

### Crust
1. In a food processor fitted with the metal blade, process cookies until they are fine crumbs.
2. Add melted butter and process until thoroughly mixed.
3. Press into the bottom and part way up the sides of a 9–9 1/2" springform pan.
4. Arrange white chocolate pieces in a single layer over the bottom of the crust and refrigerate while preparing the filling.

### Filling
5. In the bowl of an electric mixer, beat cream cheese and sugar until smooth.
6. Add eggs, one at a time, beating well after each addition.
7. Add vanilla and 1 1/2 cups whipping cream and beat at medium speed for 10 minutes, until mixture thickens.

### Assembly
8. Spoon 2/3 of the cream cheese mixture over the crust that has been layered with white chocolate.
9. Drop teaspoonfuls of raspberry jam over the surface of the cheese mixture.
10. Cover top with remaining cream cheese mixture.
11. Swirl or run a knife gently across and through the jam and cream cheese for a marbling effect.

### Baking
12. Bake in a preheated 325°F oven for 1 1/2 hours, or until edges seem set but middle of cake still jiggles.
13. Cool completely at room temperature before refrigerating or freezing.

### Serving
14. When ready to serve, whip remaining 1/2 cup whipping cream and use to pipe a border around the edges of the cake.
15. Sprinkle center with walnuts.

Source

RCA0008 - Florida Collection of Typed Cards (eBay)

Date

1970s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0008-20260621-0006

Coverage

Florida, US