Just yesterday, I finished my last slice of cheesecake that I made recently. And, although it isn't a warm sort of treat, it is definitely a rich and savory delight you can eat in front of a rainy window.
This was my first and favorite cheesecake I have made, and was very easy to put together.
Try it out and enjoy!
White Chocolate Raspberry Cheesecake.
- 1-1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 3 packages (8 oz. each) cream cheese, softened
- 3/4 cup sugar
- 1/3 cup sour cream
- 3 tablespoons flour
- 1 tsp. vanilla extract
- 3 eggs, lightly beaten
- 1 package (10 to 12 oz) white chocolate chips
- 1/4 cup seedless raspberry jam
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.
- In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
- Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
- Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cover and refrigerate overnight. Remove sides of pan. Enjoy!