White Chocolate Cheesecake with Raspberry

White chocolate is actually a confectionary according to many countries standards and not a chocolate.  Regardless of how it's classified, this White Chocolate Cheesecake with Raspberry recipe will be sure to make the grade for cheesecake lovers around the world.

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White Chocolate Rasberry Cheesecake The Ingredients The Crust: 1/2 package vanilla wafers crushed 2 tablespoons sugar 3 tablespoons butter melted The Filling 2 1/2 pounds cream cheese cubed, soft 2 cups sugar 1/4 cup flour, all-purpose 5 large eggs 1/3 cup milk 1/2 pound white chocolate 1 pint raspberries fresh Topping 1/2 cup chocolate chips (semi-sweet) 2 tablespoons vegetable shortening 1/2 cup heavy whipping cream 1 tablespoon powdered sugar

The Directions

Mix crust ingredients and press into bottom of 9 inch springform pan.   A little oil on your fingers helps to keep the crust from sticking to your fingers.  Bake at 350° degrees F for 8 minutes.  Let Cool. 

Beat cream cheese, sugar and flour in large bowl with heavy duty mixer until very smooth.  Beat in eggs, one at a time, only until blended.  Stir in milk, then white chocolate, by hand.  Grease sides of prepared pan and pour in half of cheesecake mixer.  Sprinkle with half of rasberries.  Repeat with remaining cheesecake batter and rasberries, pressing the second layer of rasberries down into the batter so they don’t dry out in the oven. 

Bake at 375° degrees F for 15 minutes.  Reduce heat to 235° degrees F and continue baking for one hour and thirty minutes or until done.  Center will no longer be sticky but will not appear cooked.  It will firm up upon cooling. 

Let cool to room temperature and refrigerate overnight.  Remove from pan. 

Mix together topping ingredients and heat in microwave Spread cooled cake with chocolate and let stand until firm.  Decorate with whipped cream, chocolate curls and raspberries .  Serve your White Chocolate Rasberry Cheesecake. 

To help your cheesecake come out just right, check out these cheesecake baking tips.