White Chocolate Raspberry Cheesecake
Crust:
- 2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup sugar
Filling:
- 8 ounces white chocolate, coarsely chopped
- 1 pound cream cheese, softened
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 1/2 cup raspberry jelly or preserves, warmed
- 3 tablespoons raspberry liqueur
- 1/2 teaspoon red food coloring
Topping:
- 13 ounces white chocolate, coarsely chopped
- 12 ounces cream cheese, softened
- 2 tablespoons fresh lemon juice
- 1 cup raspberry jelly or preserves
Preheat the oven to 350 degrees. Butter a 9-inch springform pan.
Mix the crumbs, butter and sugar in a medium bowl. Press into the bottom and partway up the sides of the prepared pan.
To make the filling: Melt the chocolate in a double boiler over barely simmering water. Set aside to cool.
Beat the cream cheese and sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, one at a time, until just blended after each addition. Add the melted chocolate. Reserve 1/2 cup of the filling. Spoon the remaining filling into the crust.
Stir the jelly, raspberry liqueur and food coloring into the reserved filling. Use a metal spatula to spread the jelly mixture over the filling. Bake for 50 to 60 minutes at 350 degrees, or until set. Cool the cake in the pan on a rack. Refrigerate overnight.
To make the topping: Melt the white chocolate in a double boiler over barely simmering water. Set aside to cool. Transfer the chocolate to a large bowl. With mixer at low speed, add the cream cheese and lemon juice.
Loosen and remove the pan sides. Use a metal spatula to spread the topping over the cake. Refrigerate for 1 hour. Melt the jelly in a saucepan over low heat. Spread the jelly over the topping. Refrigerate for at least 30 minutes, or until set.
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