.white chocolate raspberry cheesecake.

I have to admit I have a slight addiction to cheesecake.  Probably one of the reasons I love going to The Cheesecake Factory.  There's just something about that creamy baked filling and the graham cracker crust.  I love all variations!

This recipe has melted white chocolate mixed into the batter, and jellied raspberries on top.  A delightful marriage.  Here's how I made it.

Begin by creaming together 4 8oz packages of cream cheese (softened) and 1/2 cup (1 cube) butter (softened).  

Once creamed, scrape down the sides and add 3 eggs.  Mix well.

Add 1 cup sugar, 3 Tbsp flour, and 1 tsp vanilla.

Melt 8 ounces white chocolate (use a good quality brand) in a double boiler.  When the white chocolate just starts melting, turn the heat off and let the steam finish it off.  Pour into the cream cheese mixture and mix well, scraping sides down.

Prepare one graham cracker crust by crushing 1 package (about 2 cups), then adding 2 tsp sugar, and 1/4 cup melted butter.  Press into the bottom of a 9" springform pan.

Pour the cream cheese mixture into the pan and wrap the entire pan with foil.

The foil will keep water from getting into the pan.  Put a baking sheet that has sides in your oven and fill halfway up with water.  Place the springform pan in the center.  Bake for 1 to 1 1/2 hrs in a preheated 325* oven.

When done, the top should be slightly browned.  The center should be set and there shouldn't be any cracking on the surface at all.

Allow to cool to room temp then cover well with saran and put in the fridge to chill at least 5 hours, but best if you can let it chill overnight.

Now for the topping.  You can use fresh or frozen raspberries.  In a saucepan put 1 1/2 cups berries with 1/2 cup sugar, 2 Tbsp cornstarch, and 1/2 cup water.  Put on the stove over high heat.  Make sure you stir often to keep this from burning.

When it's done, it should be nice and thick.  At this time, I added another 1/2 cup or so of berries because the ones I put in the pan originally have cooked down a lot and I like to have some whole berries in there.

Spread out on top of the cheesecake and then put back into the fridge to chill another hour to really let that raspberry topping set up.

When you're ready to serve, use a thin knife and run along the sides to release the cheesecake from the pan.  Carefully open up the side of the pan and remove.

Heat a butcher's knife by running under hot water.  Dry the blade and slice the cheesecake.  This will keep the cake from sticking to the metal when you pull through.  Serve with some whipped cream.

Printable version:

http://docs.google.com/Doc?id=dg2vfjqm_149f782pdf6