Tuesday, March 29, 2011

White Chocolate Raspberry Cheesecake


2 cups graham cracker crumbs
3 tbsp sugar
1/2 cup butter melted
5 (8 ounces) packages cream cheese, softened
1 cup sugar
2 large eggs
1 tbsp vanilla extract
12 ounces white chocolate, melted and cooled slightly
3/4 cup raspberry preserves
Garnish: fresh raspberries

1.Preheat oven to 350 degrees. Combine first 3 ingredients; press crumb mixture into bottom of a slightly greased 9" springform pan. Bake at 350 degrees for 8 minutes; cool slightly.
2.Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in vanilla. Add melted white chocolate, beating well.
3.Microwave raspberry preserves in a small microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted; stir well.
4.Spoon half of cream cheese batter into prepared crust; spread a little more than half of melted preserves over batter, leaving a 3/4 inch border. Spoon remaining cream cheese batter around edges of pan, spreading toward the center. Cover remaining raspberry preserves, and chill.
5.Bake at 350 degrees for 50 minutes or until cheesecake is just set and slightly browned. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours.
6.Run a knife around edge of pan, and release sides. Reheat remaining preserves briefly in microwave to melt. Pour preserves over top of cheesecake, leaving a 1" border. Remove sides of pan. Garnish each serving, if desired. Store in refrigerator.

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