Tuesday, July 2, 2013

White Chocolate Raspberry Cheesecake

WARNING!  I am about to share thee most scrumptious thing ever!!  Are you ready to add on a few pounds, because you are going to want to eat this whole thing!
 
 
 
 
I made this absolutely divine dessert on Saturday, and it did not even last through the night!  Of course there was eight people here to share it with me, but still......it was gone in the blink of an eye!  Other than Brownies (which is a favorite at my house), I don't think I have ever seen something disappear so fast.  You wanna give it a try? 
 
 
I got this awesome Pampered Chef spring form pan as a house warming gift from a good friend of mine.  This recipe was the perfect opportunity to get to use it!  If you want a nice presentation I recommend a spring form, you can use any type of dish you have though.  Make sure that it is atleast 3 inches deep, this baby rises!
 
 
The crust is made up of crushed chocolate cookies.  At the Dollar Tree I found these things called Brownie Crisps made by Grannys Oven.  They were like a flat cookie and were perfect for this.  No cream filling to scrape out!  I threw these in the food processor to get a nice even crumb.  My pan was slightly bigger than 9 inch used in the recipe so I doubled the crust.
 
 
The original recipe calls for frozen Raspberries.  Krogers had a sale this week on fresh ones for $.99 a pack so I used them, but Im sure frozen would work just as fine. By the way, I used two 8oz packs.  All other ingredient measurements remained the same.
 
 
I followed the directions exactly as stated when filling my pan.....you get a nice swirled look!  My daughter thought this part was just the coolest thing ever.  My pan instructions suggest turning the oven down 25 degrees than what any recipe calls for, so I did do this, but I found that I had to add an extra 15 minutes to the baking time.
 
 
Oh, isn't she pretty!!!!  It was so hard not to dig out a spoon full while it was sitting there cooling off.  I almost had to beat my husband off of it with the broom, lol. 
 
 
I added fresh raspberries on the top to pretty it up a bit!  Add some fresh blueberries and white chocolate shavings and you have a great patriotic dessert for the upcoming holiday this week.
 
The original recipe was found on Allrecipes.com submitted by Cindy Ann and is as follows:
 
White Chocolate Raspberry Cheesecake
 
Ingredients:   1 cup chocolate cookie crumbs
                        3 tablespoons white sugar
                        1/4 cup butter, melted
                        1 (10oz) package frozen raspberries
                        2 tablespoons white sugar
                        2 teaspoons cornstarch
                        1/2 cup water
                        2 cups white chocolate chips
                        1/2 cup half and half cream
                        3 (8oz) packages of cream cheese, softened
                        1/2 cup white sugar
                        3 eggs
                        1 teaspoon vanilla extract
 
Directions:
 
                        1.  In a medium bowl, mix together cookie crumbs, 3 tablespoons white sugar, and
                             melted butter.  Press mixture into the bottom of a 9in. spring form pan.
 
                        2.  In a saucepan , combine raspberries, 2 tablespoons of white sugar, cornstarch and
                             and water.  Bring to boil, and continue boiling 5 minutes, or until sauce is thick. 
                             Strain sauce through a mesh strainer to remove seeds.
 
                        3.  Preheat oven to 325 degrees.  In a metal bowl, over a pan of simmering water, melt
                             white chocolate chips with half and half, stirring occasionally, until smooth.
 
                        4.  In a large bowl, mix together cream cheese and 1/2 cup of white 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 of raspberry sauce over batter.  Pour re-
                             maining cheesecake batter into pan, and again spoon 3 tablespoons over raspberry
                             sauce over the top.  Swirl batter with the tip of a knife to create a marbled effect.
 
                        5.  Bake for 55-60 minutes, or until filling is set.  Cool, cover with plastic wrap, and
                             refrigerate for 8 hours befor removing from pan.  Serve with remaining raspberry
                             sauce.
                        
 
 
 
 
 

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