Decadent White Chocolate Raspberry CheesecakeUser Submitted Recipe
2 cups Chocolate graham crackers, finely ground
1 stick butter or margarine, melted
½ tsp cinnamon
1 cup sugar
1 lb. softened cream cheese
1 pint sour cream
2 tsp orange zest
1 tsp vanilla
10 oz white chocolate
1 cup raspberry pie filling
1 cup semi-sweet chocolate chips
1/4 cup heavy cream
½ cup raspberry pie filling
Preheat oven to 325˚F.
Crust: Coat of pan inside with margarine & line the outside of the pan with 2 layers heavy duty foil to top rim of pan. In small bowl combine first 3 ingredients until well blended. Press crumbs into bottom & 1” up sides of pan. Bake 10 min.
Cheesecake: Melt white chocolate in a double boiler over med/high heat. Beat in eggs in mixer set on medium speed until lemon yellow & fluffy. Add sugar, blend well. Alternate adding cream cheese & sour cream until well blended. Add vanilla & zest. Remove melted chocolate from heat & bottom broiler.
Temper chocolate by adding ½ cup of the cheesecake mix to chocolate & blend well then add to the cheesecake mixture. Reserve 1 cup cheesecake mixture in a medium bowl. Pour remaining cheesecake mixture into spring form pan over graham cracker crust.
Add 1 cup raspberry pie filling to the reserved cheesecake mixture and stir well. Dollop spoonfuls of the raspberry/cheesecake mix randomly on cheesecake batter in pan.
Using a knife cut through the dollops of raspberry mixture into cheesecake across one direction then the opposite direction making sure not to cut through crust. This should make a “swirled” design into cake. Place pan into roasting pan & fill approx. 1” up sides of the spring form pan with boiling water, place roasting pan with cheesecake into oven. Bake 1 to 1.25 hrs. Remove cheesecake from roasting pan, let cool at room temperature approx. 1 hr. then cool in refrigerator for 4 hours. Remove from spring form pan.
Tip: It is easier to pour the boiling water into the roasting pan after it is place on the oven rack.
Topping: Melt semi-sweet chocolate in double broiler over med/high heat. Stir in heavy cream into melted chocolate until smooth. Fill plastic baggy with chocolate & cut small tip on corner of bag. Squeeze chocolate in stripes across top of chilled cheesecake. Do the same with the raspberry filling in the opposite direction.
no nutrition information available
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