Ballet, Insects & Birthday Cheesecake!

     I wanted to start by wishing my Mother a Happy Birthday! To a women who inspires me to be a better person. She is Affectionate, Beautiful, Compassionate, Delightful, Enthusiastic, Faithful, Generous, Honest, Independent, Joyful, Knowledgeable, Lovable, Modest, Nurturing, Optimistic, Patient, Quaint, Reliable, Selfless, Trustworthy, Understanding, Virtuous, Wonderful, Youthful, and Zealous. I hope that I too can acquire the same qualities throughout my life that she has. We love you Mom!

My Mother & me Christmas 1985

     Today was just your typical Wednesday. Despite being 5 minutes late Anjali had another successful dance class this morning. The class ended with two stamps…the highlight in the life of a 3 year old! My son had his first field trip this year, visiting the preserve to learn about insects. Thankfully he decided that he would not try to bring any home. I’ve learned over the past few years that sometimes a boring and uneventful day is exactly what you need.

     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.