WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE RECIPE - (4/5)
Provided by á-30256
Number Of Ingredients 16
Steps:
- Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath. Combine the raspberry preserves with 1/4 C. water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later. Measure 1 1/2 C. chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 C. melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and sprinkle 4 oz. of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. Before serving, sprinkle the entire top surface of cheesecake with 2 oz. of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. 12 Servings
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A Hussain
hussain.a@hotmail.comThis cheesecake is so good! I love the white chocolate and raspberry flavors. The crust is also perfect.
Imnotsure
imnotsure49@yahoo.comThis cheesecake is amazing! I love the combination of white chocolate and raspberry. The cheesecake is creamy and delicious, and the raspberry swirl adds a nice tartness.
Md Surifulh islam
i.m89@hotmail.comThis cheesecake is a must-try! The crust is perfect and the filling is so smooth and creamy. The raspberry swirl adds a nice tartness that balances out the sweetness of the cheesecake.
Rodela Bikel
rodela-b@gmail.comI love this cheesecake! It's so easy to make and it always turns out perfect. The white chocolate and raspberry flavors are amazing together.
Lukyamuzi Jalia
lukyamuzi-jalia@yahoo.comThis cheesecake is delicious! The crust is buttery and flaky, and the filling is smooth and creamy. The raspberry swirl adds a nice tartness that balances out the sweetness of the cheesecake.
Irfan Meerani
m@gmail.comI've made this cheesecake several times and it's always a hit! It's easy to make and always turns out perfect.
Faizi Shaikh
sf71@yahoo.comThis cheesecake is so good! I love the combination of white chocolate and raspberry. The crust is also perfect.
Bikash Koirala
b_k@yahoo.comI made this cheesecake for a party and it was a huge success! Everyone loved it. The cheesecake is creamy and delicious, and the raspberry swirl adds a nice tartness.
Nazmul Opu
o-n35@hotmail.comThis cheesecake is amazing! The crust is perfect and the filling is so smooth and creamy. The raspberry swirl adds a nice tartness that balances out the sweetness of the cheesecake.
Nour hassan
n-hassan95@hotmail.comI love this cheesecake! It's so creamy and delicious. The white chocolate and raspberry flavors are perfect together.
Saif Sweet
sweetsaif@gmail.comThis cheesecake was easy to make and turned out beautifully. The flavors were amazing and it was a big hit with my family. I will definitely be making it again!
White boy
b@hotmail.comI made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had. The crust was buttery and flaky, and the filling was smooth and creamy. The raspberry swirl added a nice tartness that balanced out th
medi mitti
medi-m@hotmail.comThis cheesecake was a huge hit at my party! The combination of white chocolate, raspberry, and cheesecake was perfect. It was rich and creamy, but not too heavy. I would definitely recommend this recipe to anyone looking for a special dessert.