White Chocolate Cheesecake With Raspberries

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL: http://rockrecipes.blogspot.com/2009/12/white-chocolate-cheesecake-with.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

cups graham wafer crumbs
3 tablespoons sugar
1 cup good quality white chocolate chips
1/2 cup sugar
3 teaspoons vanilla extract

Preparation

1
In a small bowl, combine:
2
Cups graham wafer crumbs
3
Tbsp sugar
5
Press into the bottom of a lightly greased springform pan. (Grease bottom only!)
6
Over low heat in a small saucepan, heat to scalding
8
Stir in until completely melted:
9
Cup good quality white chocolate chips
10
Set aside to cool slightly while you prepare the rest of the cheesecake batter.
11
Cream together:
12
Eight ounce packages ounces cream cheese
13
Cup sugar
14
Add, one at a time
15
Eggs
16
Beating well after each addition. Add
17
Tsp vanilla extract
18
Melted white chocolate
19
Finally blend in

Tools

 



Comments

Debbie Sellers's picture

What temperature do you bake this at and for how long, please?

Jilliedeck's picture

I would say 350 for an hour...

About

White Chocolate Cheesecake with Raspberries

This particular cheesecake will be enjoyed at a class lunch to mark the end of the term...wish it was to mark the end of exams! This is a very delicious cheesecake and the delicate flavour of the white chocolate plays very well with the fresh raspberries. Totally uncomplicated but totally delicious, this one is in my personal top 5 favorite cheesecake flavours. It would make an amazing dessert for your holiday feast too; I've already decided that it will be served at mine.

A word about baking a cheesecake in a bain marie before starting the recipe. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the center.

I bake my cheesecakes in a 9 or 10 inch springform pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.

I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splah water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe..

Yield:

16

Added:

Sunday, January 10, 2010 - 5:10am

Creator:

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