"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy White Chocolate Cheesecake Recipe

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This recipe for Creamy White Chocolate Cheesecake, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Hoppe
Added: Saturday, February 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups Oreo cookie crumbs
1 tbsp. white sugar
1/4 cup butter, melted
6 tbsp. seedless raspberry jam
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 oz.) pkg. cream cheese, softened
1/2 cup white sugar
3 eggs
1 tsp. vanilla extract

Directions:
Directions:
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. Microwave 6 tablespoons of jam for 30 seconds.
3. Preheat oven to 325. Microwave white chocolate with half-and-half for a very short time and stir until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tbsp. raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Number Of Servings:
Number Of Servings:
Yeilds: 16 servings
Personal Notes:
Personal Notes:
TIP 1: Put a pan on the oven shelf below to catch dripping butter. TIP 2: Pile on tons of white chocolate shavings/curls.

 

 

 

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