Monday, December 6, 2010

White Chocolate Raspberry Cheesecake

I made this beautiful white chocolate raspberry cheesecake recently in preparation for celebration that never came to be. I made it ahead of time just in case something disastrous happened (like forgetting to put in an ingredient and having the whole thing fail). Fortunately, the cheesecake turned out great... Unfortunately, the get-together got canceled the day after I made the cheesecake.
So, now I have a rich, decadent cheesecake in my house and no where to bring it. What's a girl to do? Dig into it by myself with a big ol' fork? Tempting, but that would be quite uncivilized, don't you think? (Not to mention the fact that we don't need to start the Christmas weight gain this early!) So no, I think I'll carefully wrap it up and stash it in the freezer - perhaps for a Christmas party. The red raspberry on top is very festive, after all.

If you're looking for a silky, yummy dessert - give this a try. It's actually pretty simple and the results are always impressive.

White Chocolate Raspberry Cheesecake
(adapted from AllRecipes.com)

Ingredients:
1 1/2 c. chocolate graham cracker crumbs (1 sleeve of graham crackers, crushed)
4 Tbsp. white sugar
5 Tbsp. butter, melted
2 cups white chocolate chips
1/2 cup half-and-half
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
6 Tbsp. seedless raspberry jam

Method:
Wrap a 9 or 10-inch springform pan in 2-3 layers of aluminum foil and spray the inside of the pan with oil.
In a small bowl, combine chocolate graham cracker crumbs, 4 Tbsp. sugar and 5 Tbsp. melted butter. Stir until well combined. Press into the bottom of a 9 or 10" springform pan.
Bring a small saucepan of water (or the bottom pan of a double boiler) to a simmer. Place a metal bowl (or the top of the double boiler) over the water. Add white chocolate chips and stir constantly until melted. Then stir in half-and-half until smooth. Set aside.
In a large bowl, beat cream cheese and 1/2 c. sugar together until creamy. Beat in eggs one at a time.
Add vanilla and white chocolate. Beat just until fully mixed.
At this point, start your oven preheating to 325 degrees.
Heat raspberry jam in the microwave (or on the stove) until it's the consistency of a sauce.
Pour 1/2 of the cream cheese mixture over the top of your chocolate crust.
Drizzle 1/2 of the raspberry jam on top of that.
Top with the remaining cream cheese mixture. Then drizzle the top with the rest of the raspberry jam. Run the tip of a knife through the jam to create swirls, if desired.
Place the filled springform pan into a larger pan (such as rectangular cake pan). Fill the larger pan with hot water until water reaches 1/2 way up the sides of the springform pan. (This creates a water bath around your cheesecake, which will help prevent cracking or uneven baking.)
Bake cheesecake at 325 degrees for 55-60 minutes until cheesecake jiggles only slightly in the middle when moved. (It should jiggle as a whole, like gelatin. If it looks soupy at all - cook it a few minutes longer until it's done.)

5 comments:

kathryn said...

You make the best stuff. Are you telling me that they actually did not want you to bring it in? I'm finding that hard to believe.

Maybe you heard them wrong. Maybe they said, "Don't sing. But bring the cheesecake."

It looks really yummy.

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Rita said...

What a beautiful cheesecake; that is too bad to have that dinner cancel but...look how you havea psercila dessert waiting in the freezer for you.
Rita

N.D. said...

wow this looks awesome!! You are talented! Great idea to freeze it.

THE OLD GEEZER said...

Wow! That looks better than the ones I buy at Costco. I guess I should learn how to bake :-)

~Ron