Now, although I had the honor of taking over Mom’s Apple Pie for Thanksgiving, I had to think of something new to try as well. Thanks to my brother, he requested cheesecake and my mom found a recipe for white chocolate raspberry cheesecake and that was that!
I think it ended coming out good. It was said that it was a bit softer than other cheesecakes, not as firm, but the taste was all there and I guess that’s what really matters! I think it may have gotten thrown off with the whole ‘bake in an inch of water’ thing since the only pan we had large enough to bake it in wasn’t tall enough to put an entire inch of water in it. But I can work on the consistency with the next cheesecake I try (anyone up for a red velvet cheesecake recipe?).
Graham Cracker Crust
1 1/2 cups graham cracher crumbs (that’s one package exactly)
1/4 cup sugar
1/3 cup butter, melted
In a small bowl, combine the graham cracker crumbs, sugar, and butter. Press onto the bottom of a greased 9-inch spring form pan; set aside.
White Chocolate Raspberry Cheesecake
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 package (10 to 12 ounces) vanilla or white chocolate chips
1/4 seedless raspberry jam
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in chips. Pour over crust.
In a microwave-safe bowl, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
Place pan on a double thickness of heavy-duty foil (about 16 inch squares). Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325 degrees F for 80-85 minutes until center is just set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight (or enjoy after an hour!).