Name: White Chocolate Raspberry Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1-1/2 cups graham cracker crumbs -; 1/4 cup sugar -; 1/3 cup butter, melted -; Filling: -; 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 large eggs, room temperature, lightly beaten -; 1 package (10 to 12 ounces) white baking chips -; 1/4 cup seedless raspberry jam -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - White Chocolate Raspberry Cheesecake

1. 1-1/2 cups graham cracker crumbs -

2. 1/4 cup sugar -

3. 1/3 cup butter, melted -

4. Filling: -

5. 3 packages (8 ounces each) cream cheese, softened -

6. 3/4 cup sugar -

7. 1/3 cup sour cream -

8. 3 tablespoons all-purpose flour -

9. 1 teaspoon vanilla extract -

10. 3 large eggs, room temperature, lightly beaten -

11. 1 package (10 to 12 ounces) white baking chips -

12. 1/4 cup seedless raspberry jam -

How to cook deliciously - White Chocolate Raspberry Cheesecake

1. Stage

Preheat the oven to 325°F. In a small bowl, combine the graham cracker crumbs, sugar and butter. Press the mixture into a greased 9-inch springform pan, then set it aside.

2. Stage

In a large bowl, beat the softened cream cheese and sugar until smooth. Then beat in the sour cream, flour and vanilla. Add in the eggs and beat on a low speed until the eggs are just combined. Fold in the white chocolate chips, then pour the cheesecake mixture on top of the prepared crust.

3. Stage

Melt the raspberry jam in a microwaveable bowl, then stir until the jam is smooth. Drop teaspoons of jam on top of the batter, then use a knife to swirl the jam across the cheesecake.

4. Stage

Place the pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap the foil around the pan, then place it in a larger baking pan and add 1 inch of hot water to the large pan.

5. Stage

Bake the cheesecake until the center is just set, 80 to 85 minutes. Cool the cheesecake on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake, then let it cool for one hour longer. Cover the cheesecake and refrigerate it overnight. When you're ready to serve, remove it from the pan.