White Chocolate Raspberry Cheesecake

Here is the most popular cheesecake that I make, people can’t seem to get enough of it!

Remember the cheesecake that we made before?  You can refer to that for more detailed instructions by clicking here

You’ll only need to spend 3 1/2 days on a treadmill to burn it off….

Let’s get the stuff!

Now the chips that come in a bag are called “white baking chips” they aren’t really white chocolate, but they’ll work just fine in this recipe, there is no need to run all over town and sell some plasma to get gourmet white chocolate made by nuns, if you want to, go ahead, but it isn’t necessary.

Lets make the “raspberry swirl” part of this cheesecake

Place the fresh or frozen raspberries, corn starch, sugar and water in a saucepan.

Stir it together over medium heat until boiling, lower heat a bit and cook for about 5 minutes, or until the raspberries are completely broken down into the sauce.

Once cooked, strain the sauce, to get rid of the seeds, I like a seedless swirl, but if you don’t mind them, you can skip this step, but I recommend straining

You should get around 2/3 to 3/4 cup sauce.  Set aside to cool while making the rest of the cheesecake.

Next crush the vanilla wafers and combine with melted butter, press into a greased foiled wrapped springform pan.  Remember doing this before in the other cheesecake recipe?

Now for the filling.  You have everything at room temperature right?  No cheating here!  Mix the softened cream cheese until smooth on low speed with the mixer, then add sugar to combine.

Next combine the cream or half and half in a microwave safe bowl

Microwave at 30 second intervals until melted.  Be careful not to let it get too hot, or it will burn or get clumpy.  When the bowl feels warm and most of the chips are melted, stop microwaving, and just stir, the rest of the bits will melt.

Lawdy lawdy, heavy cream and white chocolate…

Now blend this melty bowl of goodness into the cream cheese mixture, using a mixer on LOW.  Scrape the bowl as needed.

Once blended, add the eggs one at a time on LOW until well blended.  Remember, we’re using low, we don’t want to beat air into the mixture or cause the eggs to puff while baking, both things could cause cracks and ruin your day, I’m not sure how I’d recover from such a thing…

Once everything is nice and smoothly blended, pour about 1/2 of the mixture into the prepared pan.  Drizzle with about 1/2 of the sauce.

Next, carefully drizzle the rest of the filling over the first layer.  Now wrecklessly drizzle the rest of the raspberry goodness over the filling and swirl with a knife.  Hold back here, less swirling the better, you want it to look purdy, if you mess it up, it’ll still taste good, but people will talk…  Ok Maybe I’m paranoid, or have weird friends, but don’t take chances

Now place your cheesecake in the water bath (you wrapped your pan right?) and bake at 315, low is best, for 50-60 minutes until the edges are set and the middle jiggles like jello, not sloshing around, but jiggling is OK.  Try not to over cook, it can cause cracks, and we know the heartbreak that could cause, and it will also make the filling go from creamy to something not so creamy!

Once baked take out of the oven and let remain in the water bath for a 1/2 hour.  Place cheesecake in the fridge for at least 4 hours before un-molding overnight is best.  Here is what you get!   Sorry for the blur, I swear I wasn’t drunk..

If you wanna pimp it up, you can do this with some whipped cream and shaved white chocolate, I’m an overachiever so I did.

you want some don’t ya!

Click here for printable recipe

 

CakesPermalink

One Response to White Chocolate Raspberry Cheesecake

  1. tammy rhodes says:

    Yes I want some…This looks yummy for my tummy…

Leave a Reply

Your email address will not be published. Required fields are marked *