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White Chocolate Raspberry Cheesecake Recipe

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This recipe for White Chocolate Raspberry Cheesecake, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelly Soren

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
1 cup white chocolate chips
1/4 cup half-and-half cream
3 (8 ounce) packages cream cheese, room-temperature
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions:
Directions:
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.

Cover the outside bottom of the springform pan in tinfoil, folding the edges up the sides high enough that no seams are within an inch of the bottom.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

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 tablespoons 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.

Place the foil-covered springform pan onto a cookie sheet. After putting the pan and sheet into the preheated oven, add water to the cookie sheet, enough that it will not completely evaporate while cooking.

Bake for 55 to 60 minutes, or until filling is mostly set. There will still be a small wobbly section in the center. Do not overbake. Turn off the oven and leave the cheesecake in to cool for one to two hours. Remove and cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
13 Hours
Personal Notes:
Personal Notes:
The water bath, cooking the cake inside a pan filled with water, allows for the steam to more evenly cook the cake. Do not open the oven at all during the bake time or cooling time. Temperature differences cause cracks in the cake, and allowing the temperature to slowly decrease helps the cake to not drop in the center.

I usually don't mix the raspberries in to the cheesecake, but instead put them on top just before serving. I also typically use a regular graham cracker crust, however this is the original recipe.

 

 

 

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