Here’s a wonderful recipe. Adding the raspberry layer in the middle really makes for a luscious dessert! Enjoy!
WHITE CHOCOLATE-RASPBERRY CHEESECAKE
Ingredients
2 cups graham cracker crumbs
3 tablespooons sugar
½ cup butter, melted
5 (8-ounce) packages cream cheese, softened
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
12 ounces white chocolate, melted and cooled slightly
¾ cup raspberry preserves
Garnish: fresh raspberries
Directions
Preheat oven to 350º. Combine the first 3 ingredients; press crumb mixture into bottom of a slightly greased 9-inch springform pan. Bake at 350º for 8 minutes; cool slightly.
Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla. Add melted white chocolate, beating well.
Microwave raspberry preserves in a small microwave-safe bowl at HIGH for 30 seconds to 1 minutes or until melted; stir well.
Spoon half of the cream cheese batter into prepared crust; spread a little more than half of the melted preserves over batter, leaving a ¾-inch border. Spoon remaining cream cheese batter around edges of pan, spreading toward the center. Cover remaining raspberry preserves, and chill.
Bake at 350º 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.
Run a knife around edge of pan and release the sides. Reheat remaining preserves briefly in microwave to melt. Pour preserves over top of cheesecake, leaving a 1-inch border. Garnish with fresh raspberries, if desired.
Tags: Cheesecake, Cooking/Baking, Raspberry, Recipe, White Chocolate
