White Chocolate Raspberry Cheesecake Recipe

If there is such a thing as "sinful" cheesecake, the recipe you're about to sink your teeth into is as beautiful to look as as it is sinfully delicious to eat. of course, most true chocolate lovers know that white chocolate isn't really chocolate at all. However, they're also aware that white chocolate makes any dessert undeniably delicious ang gorgeous to behold. White chocolate is responsible for some of the most breathtakingly beautiful cheesecakes you have ever laid eyes on. This recipe is one of my all time favorites and one that I will never tire of making or sharing. It is also a relatively easy recipe to follow compared to most. There are as always, certain cheesecake guidelines you will have to follow but the result is well worth the added effort of doing everything precisely as outlined. Once you've made this easy cheesecake and tasted how scrumptious it is, trust me, you will overcome any anxiety the thought of making cheesecake may have ever had on you, forever!

Ingredients:

1-1/2 cups Vanilla Wafer crumbs
1/4 cup melted butter
1-1/2 pounds pre-softened cream cheese
14 ounce can sweetened condensed milk (no substitutes)
3 eggs
12 ounces melted white chocolate
2 teaspoons white cre'me de cacao
12 ounces fresh raspberries
1/2 cup sugar
1 teaspoon fresh lemon juice (must be fresh)

One hint that you absolutely must follow is that you have to take out the cream cheese so that it will soften. Take the cream cheese out of the wrapper and cut into pieces, put it in a bowl and allow it to get to room temperature about an hour ahead of time. If you try to mix cold cream cheese, you will have nothing but a mess that is not easy to mix at all. Preheat the oven to 300 degrees. Put a pan of water on the bottom rack of the oven. This water will create moisture which helps to keep the cheesecake from cracking. Now it's time for the crust.

Crust Directions:

Combine 1-1/2 cups vanilla wafer crumbs and 1/4 cup melted butter. Press the crust into a nine inch spring form pan that has been greased. Be sure to press the crust up the sides of the pan but it doesn't have to be perfect.

Cheesecake Directions:

Using a mixer on no higher than the medium setting, combine 1-1/2 pounds softened cream cheese and 1/4 cup sweetened condensed milk. Do not try and substitute any other milk for sweetened condensed milk or your cheesecake will suffer horribly. It provides creaminess and sweetness to the cheesecake nothing else can. Beat until creamy and fluffy. Then add the rest of the milk from the 14 ounce can of sweetened condensed milk. Add this milk slowly and blend in fully.

Add 3 eggs one at a time. Be sure to blend each egg completely. Mix in the 12 ounces melted white chocolate and 2 teaspoons white crème de cacao. You can find the crème de cacao wherever liquor is sold. But you really can't substitute any other flavoring for the crème de cacao; it is essential to this particular recipe.

Pour the blended filling into pre-crusted spring form pan and bake for 1 hour and 15 minutes or until the center is set. As I've mentioned before, do not open the oven door until the cheesecake is almost ready, about an hour. When the cheesecake is done, take it out immediately and put on a wire rack to cool down for at least an hour. After 15 minutes or so, go ahead and run a sharp knife around the edge of the pan to loosen the cheesecake from the mold, but don't remove the outer rim until the cheesecake is completely chilled after your cheesecake has been in the fridge overnight.

Raspberry Topping Directions:

The raspberry topping is very easy to make as well and even more delicious than I can describe with written words. You will need a food processor for this part. To begin. process 12 ounces of fresh raspberries until creamy. Now press or mash the raspberries through a colander to remove the seeds. Next, combine the raspberries with 1/2 cup sugar and 1 tsp. fresh lemon juice. You must use fresh lemon, trust me you can tell the difference in the cheesecake if you don't use the freshest lemon juice.

Next, heat the mixture in a small pan until the sugar is dissolved. Remove from heat and set aside until the raspberry mixture cools for at least one hour. Chill until the mixture thickens. Lastly, drizzle the delectable raspberry mixture over the white chocolate cheesecake and you will have just completed one of the most satisfying, soul enriching cheesecakes you have ever tasted in your life. Bon Appetite!

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