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White Chocolate Raspberry Cheesecake


Cheesecake lovers everywhere--UNITE! This is the real-deal: a white chocolate raspberry cheesecake with home-made whipped cream. It tastes even better than it looks. I've been making this New York Cheesecake recipe for years, and this is my new favorite flavor variation. Other favorites include: Tuxedo (white and dark chocolate) Coconut Cherry Cheesecake, Pumpkin Gingersnap Cheesecake (best for Thanksgiving), Chocolate Ganache Cheesecake, and the traditional New York Cheesecake with fresh fruit on top (strawberries, kiwi, blueberries, etc).

I'll have to admit, I'm not the biggest cheesecake fan. In fact, after Artist's wedding, when dear Mom had a dozen Original Flavor Cheesecake Factory Cheesecakes left over from the festivities, I ate so much cheesecake that I didn't touch it until years later. In enters my husband, who is probably cheesecake's #1 fan. "Oh sheesh," I said to myself, when I realized I'd be making cheesecake for the rest of my life. "At least I won't eat much of it!" And I don't. I can't handle more than a tiny tiny slice per day. Well good. This is almost a diet dessert for me then. I've eaten expensive cheesecakes from steak houses and The Cheesecake Factory, and this standard recipe with its many variations can beat the pants off of those places. I will admit that I have yet to perfect the art of a pure chocolate cheesecake--when I do, I think that will be the day my Mom moves states and comes to live with me permanently. "Yes, Mother, for your full-time child-care services, I will have one chocolate cheesecake delivered to your downstairs suite each morning."


White Chocolate Raspberry Cheesecake Recipe

  • Oreos or sandwich cookies
  • 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
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 9" Cheesecake springform pan

1.  Grease bottom and sides of springform pan generously with shortening. Place 2/3 a standard blue package of Oreos or several sleeves of sandwich cookies in a ziplock bag and crush them finely by hand or with a rolling pin. If you feel that the cream from the cookies is not holding them together enough, you can add 2-4 tablespoons of melted butter to the mix. Place finely crush cookies at the bottom of the springform pan and pat down firmly. Your crust should not be too high, or there will not be room for your cheesecake batter, but I do love a thick crust.

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 all seeds (no one wants crunch in a smooth, rich cheesecake). 

3.  Preheat oven to 325 degrees F . In a metal bowl over a pan of simmering water (or double broiler), 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 of raspberry sauce over batter. Pour remaining cheesecake batter into pan. Pour another 3 tablespoons raspberry sauce over the (final) top: You will want to pour it in striped/zig-zag lines so long lines of white cheesecake is still showing. Take a knife and "cut" zig-zags in the opposite direction through the batter to create a marbled effect. Reserve the rest of the sauce for serving.

5.  The Bain-Marie Water Bath. One of the keys to an amazing home-made cheesecake is the Bain-Marie method. Fill a 9x13" glass pan with hot water, a little more than half-full. Place this pan in your pre-heated oven, the rack below the middle rack (so the rack below where your cheesecake will sit). The water will help your cheesecake retain its' moisture and will help prevent cracking (although it sometimes happens anyway). Now place your cheesecake in the middle of the oven and cook for 1 hour, then turn the oven off. DO NOT open your oven when it is done. For best results, cook your cheesecake in the evening and leave it in over-night (trust me, it's sanitary and you'll be just fine eating it) or for 4-6 hours. Then place the cheesecake in the fridge for 4 hours or more to chill before eating.

6.  Serve with fresh raspberries, home-made whipped cream, and remaining raspberry sauce.  

Remember, this is rich, so don't eat too much at one sitting!



    Janelle said...

    WOOHOO! This is what was wanting to bake for the holidays but i didnt know it until i saw it. Thanks!

    shrink said...

    No one can make a cheesecake like actress!! I just had her thanksgiving pumpkin cheesecake--AMAZING! I also LOVE her oreo crusts--they delicious!

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