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Delicious White Chocolate Raspberry Cheesecake Recipe

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This recipe for Delicious White Chocolate Raspberry Cheesecake is from The Feldpausch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 cups graham cracker crumbs
1.5 cups sugar (divided)
1/2 cup finely chopped nuts (I used pecans)
1/2 cup butter, melted
1 tsp ground cinnamon
1 pkg (8oz) cream cheese
3 eggs
4 oz white chocolate, melted
2 Tbsp cornstarch
1/2 cup whipping cream
1 tsp vanilla extract
1 pint fresh raspberries plus a few more for garnish

Topping:
2 cups sour cream
1 tsp vanilla extract
1/2 cup sugar
2 Tbsp. raspberry liqueur (Chambord)
Directions:
Directions:
Preheat oven to 350. Combine crumbs, 1/2 cup sugar, nuts, butter, and cinnamon. Blend well and press over bottom and up sides of 10" springform pan. Set aside.

Cream the cream cheese in large mixing bowl. Add remaining 1 cup of sugar and mix well. Add eggs one at a time, blending well after each addition. Add melted white chocolate, cornstarch, cream and vanilla. Blend well at a low speed.

Pour one third of the mixture into crust. Dot surface with 1/3 of berries. Repeat layers twice. Gently press top layer of berries into mixture.

Bake at 350 until amost set, 55-65 minutes. Make the topping: combine all ingredients and mix well. To dissolve sugar, stir a few times while cheesecake bakes.

When cheesecake is finished baking, let stand 15 minutes. Carefully spread on the topping. Return to oven for 6 minutes. Cool completely before refrigerating. Garnish top with additional raspberries if desired.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I only "layered" it twice.

It baked for 45-50 minutes in my gas oven before the top started to split. Having never made a cheesecake I was concerned it would be undercooked, but it seemed OK.

 

 

 

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