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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