White Chocolate Raspberry Cheesecake

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White Chocolate Raspberry Cheesecake

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Tips for making cheesecake

Crust:

1/3 cup butter, melted

¼ cup sugar

Filling:

1 pound cream cheese, softened

¾ cup sugar

2 large eggs, at room temperature

½ cup raspberry jelly or preserves, warmed

3 tablespoons raspberry liqueur

½ teaspoon red food coloring

Topping:

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 ½ 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.

Source: “Cakes 1,001 Classic Recipes from Around the World”, Readers Digest, 2003

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