White Chocolate Raspberry Cheesecake

This recipe is actually one that my dad has adapted from a recipe here at allrecipes.com. My husband and I me made this over the holidays to take to a family Christmas but ended up not getting to take it due to an unfortuante incident while the cheesecake was cooling. It was really too bad because the dang thing didn’t even crack! In the end that meant more cheescake for me (not necessarily a good thing) because my husband left for a rotation out of town the following Monday.
Regardless of any incidents, this might be one of the best cheescakes that I have ever had. I even got to use my new food processor to make the crumbs for the crust when making it! The only thing that bothered me about the cheescake this time was that I had some trouble with the raspberry preserves sinking to the bottom. I’m not really sure why because I’ve seen my dad do it several times? If you’ve got any ideas, let me know. I don’t think I stirred it too much when swirling, but who knows.
I usually bake my cheescakes with a 9×13 pan with a little water in the bottom on the bottom rack of the oven. I find this much easier than trying to line my springform pan with foil and then hoping that it doesn’t leak somewhere. So far so good on preventing cracks!
White Chocolate Raspberry Cheesecake
Recipe from Paul Smolik
1 c. vanilla wafer crumbs
3 Tbsp. sugar
1/4 c. butter, melted
1 pkg. white chocolate chips
1/2 c. half-and-half cream
3 pkg. (8oz each) cream cheese, softened (sometimes I will swap in 1 pkg. 1/3-less fat cream cheese)
1/2 c. sugar
3 eggs
1 tsp. vanilla
6 Tbsp. seedless raspberry preserves
Process vanilla wafers in a food processor or crush in a plastic bag until crumbled into coarse crumbs. Mix together wafer crumbs, 3 Tbsp. subar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
Preheat oven to 325 degrees F. In a microwave-safe bowl or on the stove-top, melt white chocolate chips with half-and-half. If melting in the microwave, melt according to package directions for the chips (or in like 15-30 second incriments).
In the bowl of a mixer, beath the cream cheese and 1/2 c. sugar together until smooth. Beat in eggs, one at a time, until smooth. Blend in vanilla and melted white chocolate. Pour half the batter over the crust. Spoon 3 Tbsp raspberry preserves ove the batter. Carefully pour remaning cheesecake batter into the pan over the raspberry preserves and spoon the remaining raspberry preserves over the top. Swirl batter with the tip of knife to create a marbled effect.
Bake for 55-60 minutes or until filling is set. Cool, cover with plastic wrap, and refridgerate for 8 hours before removing outer portion of the springform pan.

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