White Chocolate Raspberry Cheesecake Recipe

Ingredients

• 1-1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1/3 cup sour cream
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• 1 package (10 to 12 ounces) vanilla or white chips
• 1/4 cup seedless raspberry jam

Directions

• In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.
• In a microwave-safe bowl, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
• Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan. Yield: 12 servings.

White Chocolate Raspberry Cheesecake published in Country Woman March/April 2006, p43