Thursday, January 12, 2012

{recipe} white chocolate raspberry cheesecake.

can you believe it is already thursday? this week has flown by and i am looking forward to the weekend mostly because i plan on spending  A LOT of time just relaxing. since the holidays i actually have not done very much baking, i think i am taking an unofficial break from baking for the month on january or something. but i did bake up one amazing white chocolate raspberry cheesecake for dessert a few weeks ago when we had family over for dinner.

i never know when i try a new recipe how it will turn out, if it will need to be tweaked a few times before it is blog ready or if it will be a hidden gem that knocks my socks off on the first try.  this white chocolate raspberry cheesecake was one of those gems and knocked our socks off. i found the recipe on allrecipes, which is a great resource for recipes when you are in a crunch. i love that you can search by ingredient, which is great when you have defrosted chicken but don't want one of your normal fallback dishes you normally make.

there are some great recipes on allrecipes and sometimes some less that stellar ones, i recommended sorting search results by rating, and then browse of few before settling on one.

so without further a do, this amazing white chocolate raspberry cheesecake. enjoy!

White Chocolate Raspberry Cheesecake.

Serves: 10-12 depending on size of slice.

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 cup premade raspberry sauce
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
 1 teaspoon vanilla extract
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
3.In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. 
4. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

a tip
if your grocery store does not carry chocolate cookie crumbs, like my local giant, buy two premade chocolate graham cracker pie crusts. the crust will easily pop out of the aluminium pie pan into your mixing bowl.


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