White Chocolate Cheesecake

Hello hello hello!!! Here is my order for the weekend! A beautiful, dense cheesecake! Boy was it hard not slicing myself of this one. Wish I could! It sits on a chocolate crumb crust with sweetened raspberry hearts.

Next weekend is thanksgiving :D Yay! Stay tuned for a festive pumpkin cheesecake!
And soon my mom's birthday cake... strawberry dream cloud.
... and a banana cream cake for another birthday!



A pretty cake for the dinner party it was made for!

White Chocolate Cheesecake with Raspberry Hearts
12 servings

Ingredients

1 1/2 cups chocolate cookie crumbs
1/4 cup butter or margarine, melted

3 (8 ounce) pkg cream cheese (750 grams, room temperature
3/4 cup sugar
1 1/2 teaspoon vanilla extract
1 cup sour cream
1 cup white belgium chocolate, melted.
3 eggs

a few raspberries pureed with a teaspoon of sugar. Or to your sweetness.

Preparation

Preheat oven 325•F. Line the bottom of a 9 inch spring form pan with parchment paper (only if you plan to remove the cake from the bottom) Put tinfoil around the outsides of the pan to prevent water from touching the cheesecake in the water bath while baking.

Mix the melted butter and cookie crumbs. Press into the bottom of the pan. Bake for 10 minutes and let cool.

If you are using a dark pan like me, reduce oven temperature to 300•F

In a large bowl beat the cream cheese until creamy. Beat in the sugar until smooth. Add the vanilla and just beat in. Add the sour cream and white chocolate. Beat until just combined. Add the eggs one at a time, beating only until you can't see the yolks any more. VERY important not to over mix. Pour into the pan reserving about 1 tablespoon of batter.

Mix the remaining batter with the raspberry puree. Drop onto the top of the cheesecake in small circles about 1 or 2 inches apart. Using a tooth pick put the stick in the middle of one circle, and drag it all around the cheesecake. Going through each circle creating hearts. I usually go around twice.

Bake for 1 hour. Cool in pan for 1 hour. Place in fridge for 1 hour. Slide a narrow knife around the edge of the pan. Remove sides and cool in fridge for at least 3 more hours. I do it over night.

Enjoy this delicious cheesecake! It's definitely a favorite with our friends!


Smartie Cookies to-go! Made lots of them today too!