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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

White Chocolate Raspberry Cheesecake Recipe

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This recipe for White Chocolate Raspberry Cheesecake is from Food, Family, and Fun, 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:  
2 cups graham cracker crumbs
3 T. sugar
1/2 cup melted butter
5- 8oz. cream cheese softened
1 cup sugar
2 large eggs
1 T. vanilla extract
12 oz. white chocolate melted and cooled
3/4 cup raspberry preserves
Garnish- fresh raspberries
Directions:
Directions:
Peheat oven to 350º. Combine crumbs, sugar, and butter. Press crumb mixture into bottom a slightly greased 9" springform pan. Bake at 350º for 8 minutes- cool slightly. Beat cream cheese until creamy; gradually add sugar- beating well- add eggs one at a time- beating after each. Stir in vanilla. Add melted white chocolate- beating well. Microwave raspberry preserves for 30 seconds or so until melted- stir well. Spoon half of cream cheese mixture over crust. Spread a little more than half of melted preserves over batter, leaving 3/4" border. Spread remaining cream cheese batter around the edges of pan spreading toward the center. Cover remaining raspberry preserves, and chill. Bake at 350º for 50 minutes or until cheesecake is just set and slightly browned. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours. Run a knife around the edge of the pan, and release the sides. Reheat remaining preserves briefly in microwave and pour over the top of cheesecake, leaving a 1" border. Store in refrig.

 

 

 

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