Creamy rich cheesecake with the perfect blend of rich white chocolate and raspberries.
2 cups Chocolate graham crackers, finely ground
1 stick butter or margarine, melted
½ teaspoon cinnamon
1 cup sugar
1 lb. softened cream cheese
1 pint sour cream
2 teaspoon orange zest
1 teaspoon vanilla
10 oz white chocolate
1 cup raspberry pie filling
1 cup semi-sweet chocolate chips
¼ cup heavy cream
½ cup raspberry pie filling
No nutrition information available
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.