Friday, August 12, 2011

White Chocolate Raspberry Cheesecake

In terms of my home/personal-life, I feel accomplished. I know my way around the kitchen, my house is always (relatively) clean, and I've managed to find, fall in love with, and have a great life with the best person I've ever known. Do you understand what that means? That means after years of dating weirdos and nose-pickers, I've managed to seriously win the dating jackpot. Cha-Ching $$ :) I have a great relationship. Possibly the best relationship in the entire world! But that subjective.
August 13th is our two-year anniversary. Two Years! That is 730 days. 17,520 hours.  1,051,200 minutes. OVER A MILLION MINUTES!  Can you believe Michael and I have already been together for two years? Or.. Can you believe Michael and I have only been together for two years? Some days it feels like time is flying by. Sometimes I can barely remember what life was like before him, and I'm okay with that because the sun shines a little bit brighter with someone like him in my life. Happy Anniversary, lovah!
Oh, and what does cheesecake have to with any of this? It's his favorite 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.


  1. Looks beautiful! Congrats and cheers to your happiness!

  2. Let's try this again with my updated account....I'm so happy for you two, congratulations!

  3. well it sounds like you couldnt be any happier!! and.. YUM!