Ruby Tuesday White Chocolate Raspberry Cheesecake Recipe


For the crust:

  • 1 cup graham cracker crumbs
  • ¼ cup melted butter

For the cheesecake filling:

  • 24 ounces cream cheese, softened
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup white chocolate chips
  • ½ cup seedless raspberry jam


Prepare the crust:

  • Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated.
  • Press the mixture firmly into the bottom of a greased 9-inch springform pan.
  • Bake the crust for 10 minutes. Let it cool completely before adding the filling.

Make the cheesecake filling:

  • In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  • Beat in the vanilla extract until well combined. Add the eggs one at a time, beating well after each addition.

Incorporate the white chocolate:

  • In a separate bowl, melt the white chocolate chips using a double boiler or microwave method (in short bursts, stirring frequently to prevent burning).
  • Let the melted chocolate cool slightly. Once cool, gently fold the melted white chocolate chips into the cream cheese mixture until just combined.

Assemble the cheesecake:

  • Pour the cheesecake filling over the cooled crust.
  • Spread the raspberry jam evenly over the top of the cheesecake filling.
  • You can swirl the jam into the cheesecake batter for a marbled effect, or create a distinct raspberry layer.

Bake the cheesecake:

  • Bake the cheesecake for 60-70 minutes, or until the center is slightly set but still has a slight jiggle. The edges will be golden brown.

Cool and refrigerate:

  • Turn off the oven and let the cheesecake cool completely inside with the door slightly ajar for about an hour.
  • Then, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, before serving.


  • For a smoother cheesecake, use a food processor to grind the graham crackers into finer crumbs for the crust.
  • Let the cream cheese soften at room temperature for at least 30 minutes before using. This will ensure a creamier texture in your cheesecake.
  • Don’t overmix the batter once you add the eggs. Overmixing can lead to a tough cheesecake.
  • Running a knife along the rim of the pan after baking can help prevent cracks on the top of the cheesecake as it cools.
  • To remove the cheesecake from the springform pan, run a warm knife along the rim to loosen the cheesecake from the pan.


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