Wednesday, October 20, 2010

White Chocolate Cheesecake with Raspberry Swirl




It has only been a several years since I fell completely in love with cheesecakes.We never had them at home when I was a little girl and I didn't think I really cared for cream cheese.(my older sisters would eat it plain and I would roll my eyes and think they had lost their marbles) One day I was looking through a magazine,'Cuisine at Home',that had somehow found it's way into our house.One of those free previews where they hope you will subscribe to yet another mag you don't have time to read.Anyway I came across this cheesecake recipe and was impressed and decided I'm going to try my hand at making it.Prior to this I had minimal experience with making these delights.So I went out and bought some Springform pans and set to work.The result was pure love from the beginning.Linford loves this one too and a few of the children have learned to appreciate it as well.I have made many of these since for special occasions or as gifts or Thank You's for someone who may have watched our children for a weekend and everyone that has eaten it has asked for the recipe or expressed delight over the creamy texture and the delicious flavor.So...on to the recipe.
                                                         
Preheat oven to 300 degrees with rack in the center.Coat a 8 inch Springform pan with nonstick spray.
                                                       The ingredients you will need:

                                                              For the sauce:
                                                    2 cups frozen or fresh red raspberries
                                                    3 tablespoons white sugar
Process berries in blender until smooth.(If using frozen berries allow to thaw before processing.)Press through a sieve and discard the seeds. Add the sugar and set aside.



                                                              For the crust:
                                                   7 chocolate wafer cookies,crumbled
                                                   3 whole graham crackers,crumbled
                                                   2 tablespoons sugar
                                                      Pinch of salt
                                                   3 tablespoons unsalted butter,melted

Process cookies,crackers,sugar,and salt in food processor,or you can do it like I did and put it into a Ziploc bag and crush with a rolling pin,less dishes to wash.

Add the melted butter and mix well.Press into bottom and up the sides a little of your prepared pan.


                                                              For the cheesecake:
                                                   8 oz. white chocolate,chopped
                                                   3 pkgs. (8 oz.each) cream cheese,room temperature
                                                   3/4 cup sugar
                                                   3 eggs
                                                   1 teaspoon vanilla extract
                                                   2 tablespoons lemon juice
                                                   6 teaspoons sauce

Melt white chocolate in double boiler or microwave.Set aside.In a mixer blend cream cheese and sugar until smooth,scraping sides of the bowl periodically.Add eggs one at a time,mixing after each addition.IMPORTANT: Do not overmix after the eggs after you add the eggs,this will result in a cracked cake top.Blend in melted chocolate,vanilla,and lemon juice.Pour batter into prepared crust,then put 6 teaspoons of sauce on the top,one in the center and five around that and swirl with a wooden skewer or something of that size.



Place cheesecake on a shallow baking sheet and bake until edges are set and puffed but center is still jiggly,60-70 minutes:DO NOT OVERBAKE! This also will bring an end result of a cracked cheesecake top.I have an electric and a propane oven in my kitchen and I always use the propane one and bake it 55-60 minutes.Turn off oven,crack door open with a wooden spoon handle,and cool cake inside for 1 hour.

Remove from oven and cool completely.Cover with a towel and chill overnight.Remove from pan,slice and serve with remaining sauce.

Try it and let your taste buds sing! :))

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Be Blessed!

3 comments:

  1. This looks SO. GOOD. I love cheesecake!

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  2. my husband loves cheesecake! Your recipe looks delicious!

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  3. As I have been baking cheesecakes for many years, I learned a long time ago that if you place a pan of hot water in with the cheesecake as it cooks, the top will not crack. Place it on the bottom shelf.

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