I LOVE CHEESECAKES. So creamy, yummy, and fatty…Heh. Cheesecakes, in my opinion, are a pain to make, but the results are amazing. I don’t have very many cheesecake tips, so you’re better off googling it and reading different articles/blog posts on there. BUT I do have some:
1) water bath. I didn’t have a deep dish roasting pan, so I put it in a larger springform cake pan to bake (like the picture above). But then the larger springform pan started to leak, so I put it on top of a baking sheet, and filled that with water. I guess as long as it’s larger, you’ll be okay. Make sure to cover the bottom of your cake pan with foil so water doesn’t leak into the cheesecake.
2) Make sure your cream cheese is at room temperature, otherwise you’ll end up with some chunky cheesecake. And make sure it’s completely creamy/fluffy (but don’t overmix!) before you add in the eggs and whatnot. it’ll be hard to get those lumps out once you add in other ingredients.
3) I used graham crackers instead of Oreos, because I had a bunch of leftover s’mores ingredients in the apartment. The recipe uses Oreos–the reviews have suggested to omit the butter since the cream from the Oreo cookies will be enough to keep the crumbs together. Your call!
4) I made my own raspberry sauce, but you can definitely use raspberry preserves. The reviews say to just use 6 tablespoons and microwave it for 30 seconds. You can check out the reviews on the site for more suggestions.
5) This cheesecake is SO GOOD. I’m not lying–it’s super creamy and the swirls on the cheesecake make it so pretty (make sure you don’t over swirl!). And it’s not too sweet and has a perfect texture. Mmmmmm :)
Okay, I’m done. Here’s the recipe! Sorry it took me so long! :) Enjoy.
White Chocolate Raspberry Cheesecake
Makes one 8- or 9-inch cheesecake
Adapted from All Recipes
1 cup graham cracker crumbs
3 tablespoons white sugar
1/4 cup (1/2 stick) butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 tablespoons 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
1 teaspoon vanilla extract
In a medium bowl, mix together graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press the mixture into the bottom of your springform pan; I greased it with Pam.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to a boil and continue boiling for another 5 minutes, or until the sauce is thick. Strain the sauce through a mesh strainer to remove the seeds. Keep the sauce, throw away the seeds.
Preheat the oven to 325˚F. In a metal bowl over a pan of simmering water (make sure the bowl doesn’t touch the water), melt the white chocolate chips with the half-and-half cream, stirring until smooth.
In a large bowl, mix together the cream cheese and 1/2 cup sugar until smooth. Make sure the mixture is completely smooth, then add in the eggs, beating them in one at a time. Blend in the vanilla and melted white chocolate. Pour half the batter over the crust, then spoon 3 tablespoons of the raspberry sauce over the batter. Pour in the rest of the cheesecake batter, and spoon some raspberry sauce over the top (you will have leftover sauce). Swirl the batter with the tip of a knife to create a marbled effect.
Wrap foil around the bottom of your pan, and place the pan into a larger baking pan with sids. Place into the oven, fill the outer pan with hot water. Bake for 55 to 60 minutes, checking regularly after the 45-minute mark, or until the filling is set. You can click here if you need help with baking cheesecakes. Let the cheesecake cool on the counter, then refrigerate it for at least another 8 hours before serving. You can serve it with remaining raspberry sauce.
Until next time (and until midterms are over),
Soli Deo Gloria, and Happy reading, eating, and baking! Have a blessed week!