PHILADELPHIA® 3-STEP® White Chocolate Raspberry Swirl Cheesecake Recipe -
PHILADELPHIA(R) 3-STEP(R) White Chocolate Raspberry Swirl Cheesecake Recipe
  • READY IN ABOUT 4 hrs

PHILADELPHIA® 3-STEP® White Chocolate Raspberry Swirl Cheesecake

Recipe by  

"Serve this rich and indulgent white chocolate and raspberry cheesecake on a holiday or special occasion."

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Original recipe makes 8 servings Change Servings
  • PREP

    10 mins

    3 hrs 50 mins


  1. Preheat oven to 350 degrees F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in white chocolate. Pour into crust.
  2. Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.
  3. Bake 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2008

I made this for my husband's birthday and he thought it was as good as The Cheesecake Factory's cheesecake. I followed the recipe as stated. I used a store bought crust, although I think a homemade crust would have been better.

Most Helpful Critical Review
Jul 11, 2008

It certainly wasn't Olive Garden's but was not too bad and was easy to make. I may stick with some of the more tasty and just as easy to make cheesecake recipes I have.

Mar 29, 2008

Since Oreo Pie Crust is not available here, i have to improvise a lot with this recipe. I mashed up 250gr of Oreo (not included the white center part) and mix it with 2tbs melted butter and 1tbs whipping cream to make it stick. And since I'm using 10" pie pan i add up the amount of cream cheese (500gr) and sugar(110gr) and i just spread some raspberry jam on top after baking. I used water bath and it turn out quite dense with very little cracking. But i'll tell you what, I'm not a fan of cheesecakes, but this one smells amazing and the combination of Oreo, raspberry jam ,and chocolate just compliment the cheesy taste. So I'd recommend this for anyone who doesn't care much for cheesecake.

Oct 20, 2009

This cheesecake TASTES awesome. The presentation left a lot to be desired -- as it cooled, it cracked and the jam marbling sunk so it looked rather caved-in and unappetizing. Fortunately, my guests weren't concerned wtih appearances and raved about the flavor. Next time I want to try mixing the jam into 1 c. of the batter, and then marbling the batters together. I think this will even out the consistencies and make it bake (and cool) better.

Jan 21, 2008

WOW! This was an amazing cheesecake! It was sweet and creamy, but not sicky sweet. I skipped the preserves and just topped with fresh raspberries! It was the hit of the party.

Sep 01, 2009

This is absolutely DELICIOUS!! Cheesecake is my all time favorite food so I love to try new variations of it. This has the perfect dense texture that I love, the creaminess from the white chocolate and the fruitiness of the raspberry jam. Would give six stars if I could. Just heavenly!

Oct 07, 2009

This was VERY good. I added fresh raspberries in before baking instead of the jam, and it turned out fabulous. I also covered it with a thin chocolate frosting...just melted chocolated with a little bit of half and half. Heaven. Family and friends loved it!

Jan 14, 2010

this is heaven! So rich and creamy I think the white chocolate is key. Make sure to use real preserves.


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