White Chocolate Raspberry Cheesecake
This is in the oven cooking now as i type. I used quite a few "cheats" for this recipe which made it faster and easier to make.
- I used 2 cups of the oreo crums (rather than just one), used 1/4 butter and just 1 Tbs. of sugar with it...I tasted it:YUM
- I used Raspberry Jam rather than the frozen raspberries, sugar, cornstarch, etc. About 6 heaping Tablespoons and heated up for 30-60 seconds in the mic. Did the trick very nicely.
- Secondly, I melted the half and half with the white chocolate chips in the microwave about 2 minutes at a reduced power (7 on my mic), stirring every 30 seconds or so.
- Thirdly (and this one is really just a tip that I read about to prevent the top from cracking). Wrap the bottom of the spring form pan in foil. Then place on a cookie sheet and fill the sheet with water. After the cheesecake has cooked. Turn oven off but leave cake in oven for one more hour (I am going to do this but keep the oven open a crack).
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
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
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.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.
3.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.
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 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.
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.