White Chocolate Cheesecake
- ½ cup butter, softened
- ¾ cup sugar, divided
- 1-1/2 tsp. vanilla, divided
- 1 cup flour
- 4 pkgs. (8 oz. each) cream cheese, softened
- 3 pkgs. (4 oz. each) white chocolate, broken into pieces, melted, cooled
- 4 eggs
- 2 cups fresh raspberries
- Heat oven to 325°F.
- Beat butter, ¼ cup sugar and ½ tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.
- Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.
- [b]Cheese Cake Do's and Don'ts[/b]
- Best to use a well-greased springform pan with removable side and bottom.
- To avoid cracking, make sure ingredients for the batter are at room temp before mixing. If cake does crack, you can always cover it with sauce or berries.
- Don’t overwork the batter, especially when adding the eggs.
- Avoid over-baking. The center should be just slightly moist when ready to be removed from oven.
- For ease in removing, line bottom of springform pan with parchment paper. Wrap the outside of your spring form pan in foil and place it in a jellyroll pan with about a half-inch of water. The French call this process a bain marie—Mary’s bath.
- When the cooking hour is up, turn off the oven, leave the door slightly ajar and allow to cool for another hour before removing.
- Do not refrigerate right away. Allow to cool first.
- For perfect slices, run a long, thin knife under hot water. Quickly dry it off and slice straight down and out. Repeat for every slice. I know that’s a pain, but you do get beautiful slices every time.
- Baked cheesecakes freeze well wrapped in heavy-duty foil or plastic wrap.