Sam's Place: cheesecake

baked raspberry white chocolate cheesecake

What a delight, raspberry white chocolate cheesecake. This makes my mouth water and taste buds tingle just saying the words.

This raspberry white chocolate cheesecake recipe is my son's creation. Sammy developed this recipe by experimenting with the ingredients and different ways to make it. He made this several times until he was satisfied with the results.

He has brought this recipe to perfection, and that makes it his own. This is a very complicated recipe so I've divided the ingredients and instructions by the three aspects of the recipe.

Don't let this scare you off, just take your time because this baked raspberry white chocolate cheesecake is oh so delicious and well worth the time.

I hope you find it easy to follow. Although time-consuming and complicated you'll be very happy when you taste this delicious dessert.

Here is what you'll need for the chocolate crust:

12 to 15 Whole chocolate gram crackers
1/2 stick (4 tbsp) of cold butter, cut into small pieces

White Chocolate Cheesecake Raspberry Sauce:

1 bag frozen or 2-3 pints of fresh raspberries
1/3 cup of sugar
2 tsp. of cornstarch, mixed with 1 tsp. of water

Filling:

3-8oz. packages of cream cheese softened
1/4 cup of sugar
1 tbsp. of cornstarch
3 large eggs
1/3 cup of sour cream
1/2 tsp. of vanilla
8 oz. package of white bakers chocolate, melt to pkg. instructions

Here is what you have to do:

For the crust: Break the graham crackers in a plastic bag, cut the butter into small pieces and add to the bag, smash until you have crumbs.
Spray your pan with nonstick spray, push the crumb mixture over the bottom and up the sides of the pan.
Raspberry Sauce: In a small pot add raspberries and the 1/3 cup of sugar (Save some raspberries for the garnish later)
Bring to a boil for 10 to 15 minutes, strain and return mixture to the pot
Heat over medium heat and mix in the cornstarch and water, keep stirring until this thickens and set aside for later use.
Filling: Beat cream cheese sugar, and cornstarch in large bowl on medium speed, while scraping down the sides, beat until smooth.
Beat in eggs 1 at a time until blended. Now beat in sour cream, vanilla, and melted white chocolate until blended.
Pour the filling into the crust. Drop evenly spaced puddles of the raspberry sauce on top of the filling.
With a sharp knife swirl through the puddles of raspberry sauce in a circular motion.
Refrigerate the remaining raspberry sauce to serve later with the cheesecake
Bake for 15 minutes at 350 degrees and reduce heat to 250 degrees. Bake at 250 degrees for 1 hour and 15 minutes, Until the center, jiggles
Turn the oven off and leave the door closed for another hour. Remove from the oven to a wire rack and let it cool completely.
After cooled remove from the pan by running a knife around the edges, and place on a serving plate.
Now you can add the raspberries you saved on top for garnish. Refrigerate for 4 hours and serve.