Recipe Revisited: White Chocolate Raspberry Cheesecake
This is one of my favorite desserts. Here's the original post. And, in case you don't want to click through, here's the recipe again.
Adapted from: AllRecipes
2 c. graham cracker crumbs (original recipe calls for 1 c. chocolate cookie crumbs, but I like a thick crust)
1/3 c. white sugar
3/4 c. butter, melted (1-1/2 sticks)
7 T. raspberry preserves, divided
2 c. white chocolate chips
1/3 c. half-and-half
3 (8 oz.) pkgs. cream cheese, softened
1/2 c. white sugar
1 t. vanilla extract
Preheat oven to 325 degrees.
In a medium bowl, mix together graham cracker crumbs, 1/3 c. sugar, and 3/4 c. melted butter. Press mixture into the bottom and up the sides of a 9" springform pan that has been coated with non-stick spray.
Wrap bottom of springform pan with foil (see pictures below for help, if needed), and place in the middle of a jelly roll pan (or any pan it will fit in that has sides).
In a small saucepan, melt chocolate chips with half-and-half, stirring frequently until smooth.
In a large bowl, mix together cream cheese and 1/2 c. sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Mix well.
Pour half of mixture over prepared crust. Spoon 4 T. raspberry preserves into a microwavable dish. Microwave for 15 seconds. Stir until smooth, and then pour over first layer of cheesecake.
Using the tip of a knife, swirl to create a marbled effect.
Pour remaining cheesecake into pan. Repeat raspberry swirl with an additional 3 T. raspberry preserves (don't forget to microwave!).
Fill jelly roll pan with about 2 c. hot water to create a water bath. This will help keep the cheesecake from cracking while baking.
Transfer (carefully!) to oven and bake for one hour. After one hour, turn off oven, slightly open oven door, and let cheesecake sit inside for another hour. Then, remove from oven, cover with plastic wrap and refrigerate. Do not remove springform pan until cheesecake has chilled for at least 8 hours and has completely set.