White Chocolate Raspberry Cheesecake Recipe

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Ingredients:

Serving

crust
1 1/2 cups chocolate cookie crumbs
or 20 crumbled oreo cookies (filling removed ).
1/3 cup margarine, melted .
1/2 cup raspberry preserves .
1/4 cup water .
4 8- oz package. cream cheese .
1 1/4 cups granulated sugar .
1/2 cup sour cream .
2 tsp vanilla extract .
5 eggs .
4 oz white chocolate, chopped into chunks .
optional garnish
2 oz shaved white chocolate .
whipped cream .

Directions:

1. 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.
2. Combine the raspberry preserves with 1/4 cup 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.
3. Measure 1 1/2 cups 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 cup 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.
4. 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.
5. Remove the crust from the freezer and sprinkle 4 ounces 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.
6. 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.
7. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1296.28 Kcal (5427 kJ)
Calories from fat	598.56 Kcal
		% Daily Value*
Total Fat	66.51g	102%
Cholesterol	251.49mg	84%
Sodium	1070.43mg	45%
Potassium	194.69mg	4%
Total Carbs	161.9g	54%
Sugars	107.09g	428%
Dietary Fiber	3.44g	14%
Protein	18.3g	37%
Vitamin C	0.3mg	0%
Vitamin A	0.1mg	2%
Iron	6.8mg	38%
Calcium	161.7mg	16%

Amount Per 100 g
Calories	623.55 Kcal (2611 kJ)
Calories from fat	287.93 Kcal
		% Daily Value*
Total Fat	31.99g	102%
Cholesterol	120.97mg	84%
Sodium	514.91mg	45%
Potassium	93.65mg	4%
Total Carbs	77.88g	54%
Sugars	51.51g	428%
Dietary Fiber	1.66g	14%
Protein	8.8g	37%
Vitamin C	0.1mg	0%
Iron	3.3mg	38%
Calcium	77.8mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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