Cheesecake Recipe: How To Make White Chocolate Cheesecake

Cheesecake Recipe: How To Make White Chocolate Cheesecake – If you guys are a hobby and like snacking with the savory cheese, of course already knew how the delicacy and tenderness of Cheese Cake. Cake soft aromas and flavors with the cheese that is strong enough it is also preferred by older children. In addition to the delicious taste and soft taste of the cream cake is very tasty.

How to make cheesecake is also not too difficult. The origin of the material used and the material composition and understand tips to make that right, in addition to grilled and steamed cheesecake recipe how to make it very easy and simple. But at this time we will learn to make cake cream cheese.


How to make cheesecake is easy and quite simple, there are a few things to note so that the results would be really soft and perfect though actually this one type of cake not included this type of cake dough when baked. For the process of roasting, you should not set the oven temperature is too high so that really cooked perfectly. Unlike the soft texture of the cake with others, how to whisk eggs and cream cheese his should not be equated so that his cake texture is not the hard part. Once cooked do not directly excluded, let it cool in the oven and then place it in the refrigerator so that more palatable. Okay, for more details, please see the ingredient cheesecake is needed and how to make it under.


  • 1/2 cup butter, softened
  • 3/4 cup sugar, divided
  • 1-1/2 tsp. vanilla, divided
  • 1 cup flour
  • 4 pkg. (8 oz. each) Cream Cheese softened
  • 3 pkg. (4 oz. each) BAKER’S White Chocolate, broken into pieces, melted, cooled
  • 4 eggs
  • 2 cups fresh raspberries
  • 2 cups fresh raspberries


  1. Heat oven to 325°F.

  2. Beat butter, 1/4 cup sugar, and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.

  3. Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

  4. Bake 55 min. to 1 hour or until center is almost set. Run the knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.

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