Oh you know you want some of this...

 White Chocolate Raspberry Cheesecake...

So I told a friend of mine that I'd make him a cheesecake for his birthday. I decided on making a white chocolate raspberry cheesecake. So I was playing around with my basic cheese cake recipe and came up with this one. It is currently sitting in the fridge and I'm surprised no one has cut into it yet, everyone says its to pretty to eat. Now when I remake this in a few weeks I'll be shocked if they actually let's me take it out of the house.


Ingredients:
2 cups chocolate cookie crumbs (I got chocolate teddy grams and crushed them myself)
6 TBSP sugar
1/2 cup butter, melted
1 (10oz) package frozen raspberries
2 TBSP sugar
2 TSP corn starch
2 TBSP Chambord (optional)
1/2 cup water
2  cups (16oz bag) white chocolate chips
1/2 cup half and half
3 (8oz) packages of cream cheese
1/2 cup sugar
3 eggs
1 TSP good vanilla extract
9 inch spring form pan

Tip: Before starting anything wrap the bottom and up the sides of your spring form pan with foil. This will insure that no water leaks into your cake during the baking process in the water bath.

1. In a medium bowl, mix together cookie crumbs, 6 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. You can pulse the cookies in a processor but I found it to be more fun to just beat them with a rolling pin or meat mallet :) this would also be a good job for a child helping you out.

2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, chambord (optional) and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. The sauce will thicken more as it cools do not over boil it. At this point you could strain the sauce but I like the look of the seeds so I left them

 (Pre cooking)

( After thickening)

3. Preheat oven to 325 degrees F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. OR in a microwave safe bowl place the chips and the half and half nuke till melted stirring occasionally until smooth.

4. 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.

5. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Swirl with the tip of a knife to create a marbled effect. 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. 

6.  Carefully place cake inside a jelly roll pan or roasting pan. Place in oven then fill roasting pan with warm water from a tea kettle. Fill halfway up the sides of the cake. 

7. Bake @ 325 degrees for 60minutes. 

8. At the end of 60 minutes DO NOT OPEN THE OVEN!! simply turn it off and leave the cheesecake standing in the oven for another 60minutes. I know its hard but do not peek!!! This will ensure that your cake is fully cooked and set. 

Tip: If you are to impatient to do this you could make sure your cake is done by inserting an instant read thermometer into the center of the cake. The internal temp of the cake should be 160-165 degrees F. You can also do the old insert a knife in the center if it comes out clean it's done. But really just leave the cake in the turned off oven for the extra 60min it really is fool proof.

9. After the second hour take cake cake out careful not to spill the hot water. Take cake out of roasting pan remove foil and let cake stand on a cooking rack in the spring form pan till cool.

10. Once cooled cover with plastic wrap, and refrigerate for 8 hours before removing from pan.

11. Cover top of cake with remaining raspberry sauce. I also topped with fresh raspberries and white chocolate curles. Can also serve with fresh whipped cream.

Enjoy!

<3 Laura ^.^