Thursday, July 7, 2011

White-Chocolate Raspberry Truffle Cheesecake

Cheesecake.  One of life's little pleasures, we have a city named after a style of it, we even have a factory named after it, or is it a restaurant?

You all can celebrate Independence day with Cherry pie, I'll take................

White-Chocolate Raspberry Truffle Cheesecake

1 ½ cups chocolate cookie crumbs(Nabisco Chocolate Wafers)
1/3 cup butter, melted

½ cup seedless raspberry preserves
¼ cup water
4 8-ounce pkgs. cream cheese-room temperature
1 ¼ cups granulated sugar
½ cup sour cream
2 teaspoons vanilla extract
5 eggs
4 ounces white chocolate, chopped into chunks

Optional Garnish
2 ounces shaved white chocolate
whipped cream

Preheat oven to 475 degrees. Prepare 9-inch springform pan by buttering pan, covering bottom with parchment paper and butter parchment.
Using a large piece of heavy duty aluminum foil wrap bottom of pan well to keep water from seeping into pan during baking.

Crush chocolate wafers in sealed plastic bag with a rolling pin, or break wafers into food processor bowl and process until fine crumbs.
Mix melted butter with crumbs. Press crumbs onto bottom and 2/3 way up the sides of springform pan. Use spoon or fork to press crumbs into pan.
Place in freezer while preparing filling.

Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix on medium speed 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.
Remove crust from freezer and sprinkle bottom of crust with white chocolate chunks.
Pour half of the cream cheese filling into the crust. Gently layer the raspberry preserves over the filling. Using a knife, gently swirl the raspberry into the filling. Top with the remaining half of the filling .
Place into oven by putting the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.

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 from the oven to cool. When cheesecake is cool, refrigerator for at least 4 hours.

To Serve sprinkle the top of cheesecake with shaved white chocolate. Slice the cheesecake and top slice with rosette of whipped cream.

Makes 12 servings.

1 comment:

  1. Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do, so many photos makes it seem like anyone can replicate the recipe!

    I am asking, would you please consider posting a few of your favorite recipes on

    It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.

    in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.

    Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!

    Please take a look. If you have any ideas or questions, please do not hesitate to write



Note: Only a member of this blog may post a comment.