Day 84 (5.31.12): White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

Status: Homemade

Satisfaction: 10

If you are going to make something decadent for your next get-together, make this it. As you can see from the photo, it didn't even last long enough for me to get a proper whole picture of it. (Actually, I made the fairly dumb mistake of letting my springform pan, er, spring out before it set, with the result that the second half collapsed...but nobody needs to know that. Or if you do, I'll bribe you with cheesecake pops to keep quiet. Shhh!)

But really. Looking for simple (less than 15 minutes of prep!) and scrumdiddly in one? Pre-made jam and ingredients you're almost sure to have at home makes this one a keeper!

Recipe below the cut!

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 6 tablespoons white sugar
• 1 teaspoon cinnamon
• 1/2 cup seedless raspberry jam
• 2 cups white chocolate chips
• 1/2 cup heavy cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs, room temperature
• 1 teaspoon vanilla extract
• 
  
• Directions

1. In a medium bowl, mix together graham cracker crumbs, 6 tablespoons white sugar, melted butter, and cinnamon. Press mixture into the bottom of a 9 inch springform pan.
2. Preheat oven to 325 degrees F. Place white chocolate and heavy cream in a microwave-safe bowl. Heat at 20-second intervals, stirring between each heating, until white chocolate is completely melted. Be careful not to overheat or let water touch your chocolate, or it will seize.
3. 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. Pour half of batter over crust. Spoon 4 tablespoons jam over batter. Pour remaining cheesecake batter into pan, and spoon the remaining 4 tablespoons of jam over the top. Swirl batter with the tip of a knife to create a marbled effect.
4. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Decorate as desired.

For chocolate cake toppers:

These are super easy! To make chocolate cake toppers, simply melt some chocolate in the microwave, stirring vigorously every 20-30 seconds. Spoon melted chocolate into a piping bag. Get out some wax or parchment paper, then pipe the desired design onto your paper. When you're finished, pop the whole thing into the freezer for a few minutes, and voila! Peel your design off carefully and you have a stellar topper ready to go.