Monday, January 3, 2011

White Chocolate Raspberry Cheesecake

This recipe would have been more timely before Christmas instead of during this month of New Year's resolutions! However, the flavors of this amazing cheesecake do have a tendency to make you forget the calories and sugar...
My beautiful voice teacher has made this for years and somehow I was able to talk her into letting me help her make it this year (and copy the recipe!). Thank you, Joan!

White Chocolate Raspberry Cheesecake

½ cup butter
¼ cup sugar
½ tsp. vanilla
1 cup all-purpose flour

Heat oven to 325 degrees. Cream butter, sugar, and vanilla in a small bowl at medium speed until light and fluffy. Gradually add flour, mixing at low speed until blended. Press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 minutes or until edges are light golden brown.

4 8-oz. packages cream cheese, softened
½ cup sugar
1 tsp. vanilla
4 eggs
12 oz. white chocolate, melted, slightly cooled.

Beat cream cheese, sugar, and vanilla. Add eggs, one at a time, just until blended. Blend in melted chocolate; pour over crust. Bake 55-60 minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with raspberry pie filling, fresh fruit, chocolate curls and powdered sugar.

Makes 12 servings.

1 comment:

  1. That looks absolutely delicious!!! Thank you for sharing the recipe.

    I found your blog through your article at YLCF. It was very well-written and made me think how very much I agree with you. When we're going through hard times, they seem horrendous and we can't wait for them to pass, but in the long run, we know that they were necessary fires to refine us into the gold God desires us to be.

    Thank you for that beautiful reminder! Have a blessed day!