White Chocolate Raspberry CheesecakePosted: May 24, 2011
I confess, I was a bit overly ambitious this weekend. I purchased the ingredients to make this recipe after hearing it’s praises on Facebook. Then I was reminded that it would by my mom’s birthday on Sunday, so of course I volunteered to make that cake. Being that my oldest daughter loves cheesecake I couldn’t simply ditch it without causing a lot of weeping and whailing and gnashing of teeth. So I made them both. But this is only for the cheesecake. Find the original recipe here.
For the crust:
2/3 package of oreo cookies
2 T. sugar
1/4 C. butter
Process the above ingredients together until fine crumbs are formed. Then press into the bottom of a spring form pan. Set aside.
For the cheesecake:
1 package white chocolate chips
1 cup whipping cream
3 Packages cream cheese
1/4 C. of sugar
1 t. vanilla
In microwave safe cup, heat cream until nearly boiling. Pour over white chocolate chips, and set aside. In mixer, cream together cream cheese, eggs, 1/4 c. sugar, and vanilla. Now, stir the cream/white chocolate mixture until it becomes very creamy, almost like thick pancake batter. Pour the cream/white chocolate into the cream cheese mixture and quickly mix into the batter.
For the Raspberry Swirl:
1/2 cup water
1 1/2 cups raspberries
1/2 cup sugar
2 T. cornstarch
In large saucepan, boil water, raspberries, sugar, and cornstarch until smooth and becomes syrup like. Set aside.
In spring form pan, pour half of the cheesecake batter. Drizzle heavily with raspberry sauce, then top with remaining cream cheese mixture, then drizzle some more raspberry sauce. Swirl through batter with knife to marble the cheesecake.
Bake at 325 degrees for 55-60 minutes. When out of the oven, run knife around edges and then refrigerate while prepping the remaining topping.
For the ganache topping:
1 cup cream
1/2 cup chocolate chips
In large bowl, microwave cream until nearly boiling, then pour chocolate chips into hot cream and allow to soften, then stir until a thick creamy chocolate sauce forms. Pour this over the baked cheesecake and then set it in the fridge.
Right before serving, whip remaining cream with powdered sugar to make whipped cream. Spread evenly over the cheesecake.