fatorangekat (fatorangekat) wrote,
fatorangekat
fatorangekat

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New recipe

I'm often requested to make cakes for the birthday parties at work. In the summer, it's my ice cream cake which is a huge winner every time. This past week I was asked to do one of my cheesecakes- a white chocolate raspberry one. I'd never done one but found this recipe and it was a huge hit at work,  the recipe requested by several. A few offered to pay me to make one for them for the holidays.

So I'll share it here. As cheesecakes go, this is one of the simplest ones I've ever made.

White Chocolate Raspberry Cheesecake

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all purpose flour
3 teaspoon vanilla extract
3 eggs, lightly beaten
1 package (10 to 12 ounces) vanilla or white chips
1/4 cup seedless raspberry jam

In a small bowl, combine the graham cracker crumbs, sugar and butter.  Press into the bottom of a greased 9" in. springform pan; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in chips. Pour over crust. In a microwave bowl, melt raspberry jam; stir until smooth. Drop by the teaspoonfuls over batter; cut through batter with a knife to swirl. Place on pan a double thickness of heavy- duty foil, securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove side of pan.

Note: I do not put my cheesecakes in a water bath and they come out just fine. People say it will keep them from splitting when they cool. I found that it doesn't make a difference for me whether I use the water bath or not. This one didn't split and I didn't use a water bath. Totally up to the baker in my opinion.

Tags: recipe cheesecake
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