Anniversary White Chocolate Raspberry Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 1/2 cups chocolate cookie crumbs4 tbsp unsalted butter or margarine, melted500g Philadelphia cream cheese, softened1/2 cup sugar1/2 tsp. vanilla2 eggs3 oz good-quality white chocolate (Lindor, etc), melted6 Tbsp. raspberry preserves, divided
Preheat the oven to 325°F.
Butter the bottom and sides of a 9-inch springform pan.
Put the cookie crumbs in a large bowl. Add the melted butter and stir the mixture until the crumbs are evenly moistened with the butter. Transfer the crumbs to the buttered pan.
Press the crumbs evenly over the bottom of the pan, and slightly up the sides.
Bake the crust for 6 minutes. Let cool completely.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs; mix just until blended. Stir in white chocolate.
Spread 3 tbsp of the preserves on the baked and cooled crust.
Pour cheesecake mixture into crust.
Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for a marble effect, or leave as is.
Bang the cake on the countertop to settle batter.
Bake 45 minutes at 325F or until center is almost set.
Turn oven off, leave cheesecake to cool 30 minutes, then remove and cool completely on a rack.
Refrigerate overnight.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Butter the bottom and sides of a 9-inch springform pan.
Put the cookie crumbs in a large bowl. Add the melted butter and stir the mixture until the crumbs are evenly moistened with the butter. Transfer the crumbs to the buttered pan.
Press the crumbs evenly over the bottom of the pan, and slightly up the sides.
Bake the crust for 6 minutes. Let cool completely.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs; mix just until blended. Stir in white chocolate.
Spread 3 tbsp of the preserves on the baked and cooled crust.
Pour cheesecake mixture into crust.
Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for a marble effect, or leave as is.
Bang the cake on the countertop to settle batter.
Bake 45 minutes at 325F or until center is almost set.
Turn oven off, leave cheesecake to cool 30 minutes, then remove and cool completely on a rack.
Refrigerate overnight.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 263.0
- Total Fat: 17.6 g
- Cholesterol: 69.7 mg
- Sodium: 168.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 0.4 g
- Protein: 4.2 g
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