White Chocolate Raspberry Cheesecake Recipe

Chocolate lovers everywhere know that white chocolate isn't really chocolate. They also know that white chocolate makes any dessert extremely decadent and delicious. White chocolate also makes one beautiful cheesecake. For anyone who fears baking a real cheesecake, this is a pretty easy and foolproof recipe. There are certain cheesecake rules you will have to follow but the result will astound you and your friends. You will overcome cheesecake performance anxiety forever.

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. Combine one and a half cups vanilla wafer crumbs and one fourth cup melted butter. Press the crust into a nine inch spring form pan that has been greased. Press the crust up the sides of the pan. The crust does not have to be perfect. Don't obsess over the crust. It will be fine.

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 put it in a bowl to get to room temperature. If you try to mix cold cream cheese, you will have nothing but a lumpy mess. Using an electric mixer on medium speed, combine one and a half pounds softened cream cheese and one fourth cup sweetened condensed milk. You cannot substitute any other milk for sweetened condensed milk. You must use the real thing. It provides creaminess and sweetness to the cheesecake. Beat until fluffy. Then add the rest of the milk from the fourteen ounce can of sweetened condensed milk. Add this milk slowly and incorporate fully.

Add three eggs one at a time. Be sure to incorporate each egg completely. Blend in twelve ounces melted white chocolate and 2 teaspoons white crème de cacao. You can find the crème de cacao at the liquor store. You cannot substitute any flavoring for the crème de cacao; it is essential.

Pour filling into crust and bake for an hour and fifteen minutes or until the center is set. Do not open the oven until the cheesecake is almost ready, about an hour. Check the cheesecake through the oven window if you don't trust your oven. When the cheesecake is baked, take it out immediately and put on a wire rack for at least an hour. After fifteen minutes, you can run a sharp knife around the edge of the pan to loosen the cheesecake. Do not remove the rim until the cheesecake is thoroughly cooled. Cool the cheesecake in the fridge overnight.

Making the raspberry topping is very simple but delicious. You will need a food processor. Process twelve ounces fresh raspberries until smooth. Press the raspberries through a sieve to remove the seeds. Combine the pureed raspberries with one half cup sugar and one teaspoon fresh lemon juice. Yes, you must use fresh lemon. You can tell the difference. Heat the mixture in a small saucepan until the sugar dissolves. Let the raspberry mixture cool for at least one hour. Chill the mixture until it thickens. Drizzle the raspberry mixture over the white chocolate cheesecake and you have one of the best cheesecakes you have ever tasted. Enjoy and wait for the accolades.

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Technorati Tags: Cheesecake Factory Restaurant, White Chocolate Raspberry Cheesecake Recipe, White Chocolate Raspberry Cheesecake Recipe

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