Baking With Pamela – Raspberry White Chocolate Cheesecake

bakingwithpamheader_979wOur step-by-step photos will guide you along with a recipe each month. Share photos of your creations using #BakingWithPamela on social media!


For February, Pamela wants to help you make something indulgent. This is a traditional-style cheesecake with flair and elegance — the combination of the dark chocolate crust with the topping of fresh raspberries and white chocolate will make everyone swoon. You will need the following Pamela’s product: Extreme Chocolate SimpleBites.


Print the full recipe here: Raspberry White Chocolate Cheesecake

Make the Crust
Assemble ingredients for the chocolate cookie crust:

1 box Pamela’s Extreme Chocolate SimpleBites (2 cups)
6 TBSP butter, melted (5 TBSP if using a food processor to crumb the cookies and mix the crust)
1 TBSP + 1 tsp

Process cookies into fine crumbs in a food processor, about 30 to 45 seconds or crush cookies with rolling pin.

Add sugar and butter and process or mix to combine.

With the bottom of a measuring cup or large spoon, press mixture into the bottom and part way up the sides of a well-sprayed 9-inch spring form. Chill crust completely before filling and baking.

Make the Filling
Assemble ingredients for the filling:
2 packages cream cheese (8 oz. each), room temperature (not whipped)
½ cup sugar
2 eggs, large, beaten, room temperature
1 tsp vanilla

In bowl of stand mixer, whip cream cheese, then add sugar and whip until very rich and creamy.

Add eggs and vanilla, and mix until well whipped, about 3 to 4 minutes.        

Pour filling over crust and smooth top.

Place on rimmed sheet pan or make a heavy foil base for the pan, to catch dripping from the cheesecake.

Bake in preheated 350° oven for 30 to 35 minutes. The center will have a slight wobble. A sharp knife should come out almost clean. (The cheesecake will continue to cook after removing from oven). Prepare topping while cheesecake is baking.

Make the Topping
Prepare the following ingredients:

1 cup sour cream
2 TBSP powdered sugar, sifted
¼ tsp vanilla

Mix sour cream, powdered sugar and vanilla in a small bowl.

Allow cheesecake to rest outside the oven for 5 minutes.

Spread the topping over the hot cheesecake and return to the oven for 5 more minutes.

Cool completely. Run a small sharp knife around the edge of the pan before releasing the spring form latch. Cover and chill.

Starting in the middle of the cheesecake, cover top with
2 cups (12 oz.) fresh raspberries, rinsed and gently patted dry

In microwave, double boiler or chocolate pot, melt
3 oz. white chocolate (such as Lindt White Chocolate)
(If too thick to drizzle, add a teaspoon of vegetable or coconut oil to the white chocolate and mix well to thin.)

Place melted chocolate in small pastry bag or plastic bag.

Snip off a tiny point and squeeze chocolate in a pattern from the center of the cheesecake out to the sides. The chocolate streamers should be very tiny or they will be very hard to cut when chilled.

Chill until white chocolate is set up. For nice clean cuts, use a container of hot water and a clean kitchen towel. Dip knife into hot water, then dry before each cut.

Enjoy! And remember to share a photo of your Raspberry White Chocolate Cheesecake on any of our social media pages with hashtag: #BakingWithPamela.

Print the full recipe here: Raspberry White Chocolate Cheesecake

Comments are closed.