♥ White Chocolate Cheesecake with Glazed Raspberries

White Chocolate Cheesecake with Glazed Raspberries

For the crust

3 cups graham cracker crumbs
3 tablespoons sugar
1-1/2 sticks salted butter, melted

Preheat the oven to 350 degrees. Combine the graham crackers, sugar, and melted butter until moistened.
Pour into a spring form pan. Press the crumbs into the bottom of the pan and about 1-inch up the sides.
Bake for 10 minutes. Cool to room temperature.

Cheesecake

1/3 cup whipping cream

1 cup good quality white chocolate chips

3 eight ounce packages ounces cream cheese

1/2 cup sugar

3 eggs

3 teaspoons pure vanilla extract

1 cup whipping cream for cheesecake batter

Over low heat in a small saucepan, heat 1/3 cup of whipping cream until scalding. Stir in the white chocolate until melted. Set aside while you make the rest of the batter.

Cream together cream cheese and sugar until creamy and then add one egg at a time beating well after each one. Add the vanilla extract and the melted chocolate. Finally blend in the 1 cup of whipping cream.

Pour your batter into your prepared crust and bake in a water bath at 325 degrees for about 60 minutes depending on the size of your pan. The cheesecake will be slightly brown around the edges. It will be slightly wobbly just at the center. Allow the cheese cake to cool on a wire rack at room temperature. When completely cool remove the cheesecake from the spring form pan by running a sharp knife around the outside edge before removing the sides of the pan and then run a knife under the crust to release it from the pan’s bottom. Cover the top with fresh raspberries and drizzle with raspberry glaze

                                                                                     For the raspberry glaze

1/2 cup seedless raspberry jam

1 tablespoon water

Place the jam in a small saucepan. Heat the saucepan over low to medium heat on the stove, stirring occasionally with a wooden spoon. Add about 1 tablespoon of water and stir constantly over low heat, until the berries begin to break down and the sauce develops a thinner, pourable consistency. Taste and add sugar or a little honey if you want it sweeter. Turn off the heat when the sauce has reached the consistency you desire. Let it cool for 10 to 15 minutes or until it's still thin enough to pour but no longer piping hot. If the sauce thickens too much, simply reheat it on the stove for a minute or two.

NOTE: I bake my cheesecakes in a springform pan that has the bottom and sides wrapped in multiple layers of heavy duty aluminum foil. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I usually use a 12 inch cake pan. Then I pour boiling water into the larger pan filling it 1/2 of the way to the top. I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil.

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