White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake Recipe

Oreo Cookie Crust:

•13 Oreo cookies or similar chocolate sandwich cookie, crushed fine

•1/4 cup melted butter

Cheesecake Filling:

•1 1/2 pounds cream cheese, room temperature (3 - 8 ounce pkgs)

•1 cup white sugar

•3 large eggs

•2 Tbsp unbleached white flour

•1 tsp almond extract

•2 tsp vanilla

•1/4 tsp salt

•3/4 cup white gourmet chocolate like Ghirardelli chocolate or Callebaut chocolate, melted with 2 Tbsp half-&-half

•3/4 cup raspberry preserves, seedless

Directions:

1.Preheat oven to 325 degrees F. Place pan of hot water in bottom of oven.

2.Prepare 9 inch springform pan with foil and spray as directed above.

3.Mix crust ingredients and pat on the bottom of prepared pan.

4.Using a high-speed mixer, beat cream cheese and sugar until creamy.

5.Add eggs and beat until fluffy, scraping sides of bowl a few times and mixing after.

6.Add flour, almond extract, vanilla and salt, beat again and scrape down sides.

7.With mixer on medium speed, add melted white chocolate. Beat on medium just until mixed and creamy.

8.Pour half the batter into pan on top of crust.

9.Carefully and evenly spoon half the raspberry preserves on top of the batter. Do not let any preserves touch the sides of the pan.

10.Gently pour the remaining batter on top, being careful not to disturb preserves.

11.Place small amounts of remaining preserves around the top of the cheesecake. Using a sharp paring knife, carefully cut through the preserves and into the cheesecake to produce a swirled design.

12.Bake at 325 degrees F for 60-70 minutes.

13.See above for further baking, cooling, serving and freezing instructions.

14.Serves 14