Wednesday, March 16, 2011

White Chocolate Raspberry Cheesecake, anyone?

One of reasons we stole away to the beach last weekend was to celebrate our dear Mom's birthday. When I asked what sort of dessert the birthday lady might like, she answered with an emphatic 'Cheesecake!' and so I was off and running to find a recipe worthy of a 61st-year celebration.

I hit the jack-pot, folks, and so I share it with you. The original recipe (which I found on; thank you allrecipes!!) called for chocolate cookie crumbs, but I'm an abstainer of chocolate, and also selfish, so I used vanilla cookies instead. Actually, I used Golden Oreos, filling and all; this was, in the end, far too rich, and the recipe below reflects what I'll do the next time I make it. And you'd better believe I'll make it again; how can a girl resist when her husband tells her it's the best she's ever made, and so delicious she could sell it? It's enough to give me a big head :)

White Chocolate Raspberry Cheesecake
2 cups vanilla wafer crumbs (or graham cracker crumbs)
1/3 - 1/2 cup butter, melted
3 Tbsp sugar
1 (10 ounce) package frozen raspberries
2 Tbsp sugar
2 tsp cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half & half
3 (8 ounces each) packages cream cheese, softened
1/2 cup sugar
3 eggs
1 tsp vanilla

Preheat oven to 325. In a medium bowl, mix crumbs, melted butter & 3 Tbsp sugar. Press into bottom of 9-inch springform pan. Bake 8-10 minutes; cool. In medium saucepan, combine raspberries, 2 Tbsp sugar, cornstarch & water. Bring to a boil and continue boiling for 5 minutes or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Melt white chocolate with half & half over a double boiler, stirring ocassionally until smooth. In a large bowl, beat cream cheese & 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in white chocolate and vanilla. Pour half of the batter over crust. Spoon 3 Tbsp raspberry sauce over batter. Pour remaining batter into pan; spoon 3 Tbsp sauce over the top. Swirl batter with a knife to create a marbled effect. Bake 55-60 minutes. Cool completely on a wire rack. Cover with plastic wrap & refrigerate 8 hours before removing from springform. Serve with remaining raspberry sauce.

And now, a few more pictures of Seabrook. Really, if you're yearning for a picturesque, restful place to loll around with the ones you love, Seabrook is it.


Jeannie said...

Oh this sounds yummy! I'll have to try it with chocolate though as I am completely UNABLE to abstain from chocolate.(: I have to admit, I am VERY impressed that you do!

Love the pictures of Seabrook too!

sonicboom105 said...

Thanks for sharing the recipe, H. Loved your pictures of Florida and Discovery Cove especially. Not sure how you and Jan manage to smile so much around the gators though. ;)