WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE RECIPE - (4/5)
Provided by á-30256
Number Of Ingredients 16
Steps:
- Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath. Combine the raspberry preserves with 1/4 C. water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later. Measure 1 1/2 C. chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 C. melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and sprinkle 4 oz. of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. Before serving, sprinkle the entire top surface of cheesecake with 2 oz. of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. 12 Servings
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Pischinger
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. The crust was nice and flaky, and the filling was creamy and smooth. The white chocolate and raspberry flavors were nice, but they were a bit too overpowering.
Hina Shafique
[email protected]This cheesecake was delicious! The white chocolate and raspberry flavors were amazing together. The crust was perfect and the filling was creamy and smooth. I will definitely be making this again.
Anik Mohamed
[email protected]This cheesecake is very easy to make and it turned out great! The crust was crispy and the filling was creamy and smooth. The white chocolate and raspberry flavors were perfect together. I will definitely be making this again.
mahtab ahmad
[email protected]The cheesecake was good, but not great. The crust was a bit too thick and the filling was a bit too dense. The white chocolate and raspberry flavors were nice, but they could have been more pronounced.
Arline sloan
[email protected]This cheesecake was just okay. The white chocolate and raspberry flavors were not very strong, and the crust was a bit too dry. I wouldn't make this again.
Sagor Sm
[email protected]This cheesecake was a disappointment. The crust was too crumbly and the filling was too dense. The white chocolate and raspberry flavors were not very pronounced. I would not recommend this recipe.
Shelena Paula
[email protected]This cheesecake is amazing! The white chocolate and raspberry flavors are so good together, and the crust is perfect. I will definitely be making this again.
Abdul Latif Baloch
[email protected]This cheesecake was delicious! The crust was buttery and flaky, and the filling was creamy and smooth. The white chocolate and raspberry flavors were perfectly balanced, and the ganache was the perfect finishing touch. Will definitely be making this
shahzaib khan wazir
[email protected]I love this cheesecake! It's so easy to make and always turns out perfect. The white chocolate and raspberry flavors are a great combination, and the crust is the perfect balance of sweet and salty.
Dr Anjum
[email protected]This cheesecake is so creamy and delicious! The white chocolate and raspberry flavors go together perfectly, and the crust is amazing. I will definitely be making this again for my next party!
Sexwise philemon
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. The raspberry swirl adds a beautiful pop of color and flavor, and the white chocolate ganache is the perfect finishing touch. Highly recommend!
Shonola Sodiq
[email protected]This cheesecake was a hit at my party! The white chocolate and raspberry flavors were perfectly balanced, and the crust was the perfect combination of buttery and flaky. I will definitely be making this again!