Another great cheesecake recipe! This uses a chocolate graham crust.
My tips: I don't make the raspberry sauce. I just use a jar of seedless jam. Before I need to use it- I microwave for 20 seconds so that it is in a more liquid form. For the white chocolate, I use an entire 12 oz package of white chocolate chips. Instead of heating the white chocolate in a water bath, I microwave it for 1 min. You have to be very careful with melting chocolate in the microwave though. If you over-heat, then you can't use the white chocolate. After you microwave it, you may still see that the chips are in-tact, but when you mix it, you should see the half and half melt the chocolate. Other tips-best to have the cream cheese and eggs to be at room temperature. must also make sure that the sugar and cream cheese are well mixed and smooth before adding eggs or else it will be clumpy. You have to be careful not to over-beat the batter.
To decorate the top layer, you can drop the melted raspberry sauce into concentric circles, and then I take a knife and score the top of the cake from the middle circle to the outer circle. You can decorate in different ways!
It's been awhile since I've made this and lost my original notes. Here is basically what I did:
1) Take out 3 packages of cream cheese to soften the cream cheese and 3 eggs
2) Pre-heat oven to 325
3) Grease springform pan, and cover bottom with 3 layers of tin foil (need this later for water bath)
4) Make chocolate graham crust- used food processor and crushed 8 chocolate graham crackers, combined with 2 tablespoons of sugar, and 1/4 cup of butter (used a little less sugar since I figured that the cheesecake would be fairly sweet.) Press the crust into the greased springform pan.
5) Combine 12 oz of white chocolate chips and 1/2 half and half. Microwaved for 1 min.
6) Combine 1/2 cup of sugar and 3 packages of cream cheese until smooth
7) Add 3 eggs 1 at a time. Be careful not to overbeat.
8) Then mix in 1 teaspoon of vanilla by hand. Then add in the white chocolate mixture.
9) Microwave raspberry sauce for 20 seconds. (~1 cup)
10) Pour half of batter in, and then drop raspberry sauce on top and swirl with a knife
11) Pour rest of batter in, and drop additional raspberry sauce on top and swirl with knife.
Ingredients
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter, melted
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
Directions
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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