Thursday, December 29, 2011

White Chocolate Raspberry Cheesecake

I made this delicious cheesecake for my nephew's 15th birthday.  He loves fruit and cheesecake, so I thought this would be perfect for him.  Everyone loved it.  I actually think it is now my very favorite cheesecake ever!

The recipe that I used called for chocolate wafer cookies for the crust.  I don't particularly like chocolate and raspberry together, so I used an organic vanilla wafer cookie.  I made a pretty basic raspberry sauce on the stove, strained out all the seeds and let it cool while I made my cheesecake base.  I used very little sugar in this cake and mostly sweetened it with the melted white chocolate.  I swirled in the raspberry sauce in two different layers.  There was a lot of raspberry sauce left that I intended to serve with the cheesecake, but I forgot it the night of his birthday.  Raspberry sauce is so versatile, though, that it will never go to waste :)  I always bake my cheesecakes in a water bath, and of course this was no exception.  The cheesecake was beautiful, creamy and super delicious.  In fact, after writing this, I am thinking about making another one very soon!

A lot of people complain that when they make cheesecakes, the top cracks.  One reason that the top cracks in some cases is due to over-mixing which causes too much air to be inside the batter which results in cracks  on the surface.  So, aside from being sure to not over-mix your batter, the best way to avoid this is by using a water bath.  Be sure to wrap the bottom of your springform pan in a few layers of foil.  Place your cheesecake wrapped in foil inside a larger pan and fill it with water about halfway up the side of the springform.  Never bake your cheesecake at a temperature higher than 325°.  To get the best results,  let your cheesecake bake gently in a water bath at a lower temperature.

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