White Chocolate Raspberry Cheesecake
First time I made cheesecake and it was great! I added another pkg of cream cheese to thicken it up a bit. When I added the chocolate chip mix, it sarted to harden again. I think my cream cheese was a little too cold. I used 1/2c more chips than it called for, but I think that made it a bit sweet. I used raspberry jam (seedless) in place of fresh raspberries. Alot of this sunk to the bottom. Next time I will try to thin it out so it marbles better. I also doubled the mix for the crust b/c it did not cover the pan. I would use a little less sugar in the crust because it came out sticky instead of crust like. But, it was a hit and everyone liked it!! The raspberry preservatives can make it sweet, so I would not add sugar or buy sugar free. It was great! Top w/almonds & Whipped cream.
(HINT: If you are in a hurry to make this, then it will work because I only had about 5 hours.Using the raspberry jam saves alot of time. I cooked it @ 325 for 62 minutes and then let it cool in the oven for 15-20 mins then 15 mins on the counter, then 30 mins in the freezer.I had it in the fridge for 3 hours. It came out great! Was a little fluffy but it did not stick to the pan at all and my cake did not fall apart!! If you get a crack then once it firms, you can use a knife dipped in HOT water and gently put the crack back together. It cut wonderful and was very easy to serve. The 8 hours would have added some firmness, but it is possible to get away with only a few hour chill.)
1 user found this review helpful
Apr. 8, 2007