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My Mother & me Christmas 1985 |
In honor of my mothers birthday I thought I’d go ahead and put up a great recipe for a Birthday treat. Enjoy!
White Chocolate Raspberry Cheesecake
Ingredients
1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
½ cup high quality raspberry jam
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
1 teaspoon vanilla extract
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. Preheat oven to 325 degrees F (165 degrees C). In a microwave safe bowl, melt the white chocolate chips with half-and-half, stirring every 30 seconds until smooth.
3. 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.
4. Pour half of batter over crust. Spoon 3 tablespoons raspberry jam over batter. Now pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry jam 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.
* Tips : Ingredients should be at room temperature to prevent cracking. Also over mixing will cause cracking.