White Chocolate Razzleberry Cheesecake

I made this tasty treat for the most colorful lady in our lives. Levi and I recently went on vacation and we had a couple friends looking after our furry babies. We decided to give our thanks with wine and cheesecake. 

This particular friend is new in my life so I am still trying to learn about her tastes. She had told me that her favorite wine is pink moscato. So Levi and I were in Durango, Co and we were in one of the many liquor stores stock piling our liquor cabinet. And believe it or not, we couldn’t for the life of us find a pink moscato. I’m pretty sure even our little tiny Utah liquor store has that. So after 15 minutes of combing through a huge wine selection I happen across a single bottle of Strawberry Mango Moscato. And it’s perfect!! Fun and fresh, just like my new friend. And now to come up with an equally perfect cheesecake.

For me nothing pairs with fruit like white chocolate! So I decided to use a little strawberry to match the wine and white chocolate chips for the added texture. Then to make it extra special I added some Razzleberry preserves!! I hope that my friend loves it and you will too ❤



2 cups crushed Nilla Wafers

1/4 cup softened butter


8 oz  Regular Cream Cheese

8 oz Strawberry Cream Cheese

16 oz Sour Cream

1 cup sugar

3 eggs

1 TBSP Vanilla Extract

Red food coloring

1 bag of white chocolate chips. 

1/4 cup Razzleberry preserves

1 TBSP Sugar


Preheat oven to 350. Soften the butter in the microwave for about 15 seconds. Mix the butter and cookie crumbs in a bowl. Press into the bottom of a 9 in springform pan. Bake for about 10-15 minutes. Cool in fridge while you prepare the filling.


Beat both cream cheeses, sour cream and sugar till smooth. Add eggs and vanilla and a few drops of red food coloring. Mix well. Add in 3/4 of your white chocolate chips and mix in with a spoon. Pour the filling over the crust. Mix your Razzleberry preserves with a tablespoon or sugar. Pour in a ring in the filling, and then use a knife and drag it up and down and then side to side through the filling to spread the preserves inside the filling. Sprinkle the rest of the white chocolate chips on top.

Bake for 30-50 minutes based on your oven. Your cheesecake should crack on top and brown slightly around the edges. Also, if you give it a little shake it should barely jiggle. I also suggest baking on an oven sheet just in case your pan doesn’t completely seal.

Let the cheesecake sit in the oven for an hour after baking and then move it to the fridge to cool for about 4-5 hours.



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