White Chocolate Raspberry Cheesecake

Michael's Fav Dessert

White Chocolate Raspberry Cheesecake

• 2 cups chocolate cookie crumbs (such as Oreos)
• 1 tablespoon white sugar
• 1/4 cup butter, melted
• 2 cups white chocolate chips
• 1/2 cup half and half
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 6 tablespoons raspberry sauce

1. Preheat oven to 325 degrees. Wrap foil around the bottom of a 9" springform pan. 
2. In a medium bowl, combine the cookie crumbs, tablespoon of sugar and butter. Press into the bottom of the springform pan.
3. In a double-boiler, melt the white chocolate with the half and half, stirring occasionally until smooth. Alternatively, microwave in 30 second intervals (stirring after each interval) until the chocolate and half and half is smooth.
4. In a large bowl, beat the cream cheese until it is smooth and light. Add 1/2 cup sugar, beat until smooth. Beat in eggs, one at a time. Blend in vanilla and the melted white chocolate. 
5. Pour half of the batter into the pan, then spoon three tablespoon of raspberry sauce over the batter.
6. Pour the remaining batter into the pan, and spoon the remaining raspberry sauce over the top. Swirl the jam with a knife to create a marbled-effect.
7. Place the pan on a jelly-roll pan, fill the pan with some water to create a water bath. Bake for 55-60 minutes, until filling it set (it should still be jiggly in the center). Then turn off the oven and leave the cheesecake in the oven for an hour. 
8. Cool, cover with plastic wrap, then refrigerate for at least 8 hours (overnight) before removing from the pan. 
9. Garnish with extra raspberry sauce, fresh raspberries, white chocolate curls, or whipped cream before serving.  

Raspberry Sauce

• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water

1. In a saucepan, combine all ingredients. 
2. Bring to a boil, and continue to boil for 5 minutes, or until sauce is thick, 
3. Strain sauce through a mesh strainer to remove seeds.

Crab Ceviche

Shrimp ceviche makes me a little squeamish. What!? Raw shrimp!? What!? It cooks in lime juice!? What!? That doesn't sound legit! 

But crab ceviche... totally my thing. Whenever we have a barbecue I request (i.e: demand) that Ronnie & Tiffany bring a giant bowl. I had a serious craving this morning and decided today was the day that I would make it for myself.

Meet my breakfast and lunch.

Crab Ceviche

• 1 (8-ounce) package imitation crab meat, flaked
• 2 large tomatoes (or 3-4 small), chopped
• 1 small red onion, finely diced
• 1/2 bunch of cilantro, chopped (about 1 cup)
• 1 jalapeno, diced (seed the jalapeno if you want a mild ceviche)
• 2-3 limes, juiced
• salt & pepper to taste
• little shake of garlic powder
• couple dashes of Frank's Red Hot*

Throw everything in a glass or porcelain bowl (preferably not metal or plastic). Chill for one hour. Eat with corn tortilla chips, wheat thins, or lavosh. 

*You can use a couple teaspoons of olive oil instead of Frank's if you prefer the way ceviche tastes without it. It's delicious either way.