White Chocolate Raspberry Cheesecake
This cheesecake gets extra richness from the while chocolate, then has a tangy raspberry swirl through it to make it extra special.
Preheat oven to 350°F (175°C). Prepare an 8" by 2 ½" [20 by 6 cm] springform pan by greasing the bottom and sides. Cover the outside with a double layer of heavy-duty aluminum foil to prevent seepage (for the water-bath).
Have ready a larger (10") [25.5 cm] baking pan for the water bath.
Grind crackers to crumbs. Mix well with sugar. Add melted butter and mix well.
Press into prepared pan. Bake 10 minutes.
Bring cream cheese to room temperature (1 or 2 minutes in microwave at low temperature).
Beat the cream cheese, sugar, vanilla and peel until very smooth.
Add the eggs, 1 at a time, beating after each. Beat until smooth, scraping down sides.
Spoon half the batter into the prepared pan. Top with the ¾ cup berries.
Bake 45 minutes. Edges should be set but center 3 inches [7.5 cm] should still move when cake is shaken.
Cool 20 minutes.
While cooling, prepare topping. Whisk sour cream, sugar and vanilla in bowl.
Pour over cake, spreading to edges. Bake 5 minutes. Place on rack to cool.
Run small knife around edges of pan. Cool completely. Cover and chill cake overnight.
Before serving, unmold from pan. Transfer cake to a serving plate. Top with fresh berries.
Heat jam in microwave about 1 minute (until it starts to simmer) Gently brush berries with jam.
Can be prepared 3 hours ahead. Chill until serving.
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