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White Chocolate Raspberry Cheesecake
As a dairy farmer’s wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I’m out of cream cheese, it’s time to go to the grocery store! —Wendy Barkman, Breezewood, Pennsylvania
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 large eggs, room temperature, lightly beaten
- 1 package (10 to 12 ounces) white baking chips
- 1/4 cup seedless raspberry jam
Directions
- 1. Preheat oven to 325°. In a small bowl, combine graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
- 2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in chips. Pour over crust.
- 3. In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
- 4. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. hot water to larger pan.
- 5. Bake until center is just set, 80-85 minutes. 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 side of pan.
Nutrition Facts
1 piece: 403 calories, 23g fat (13g saturated fat), 97mg cholesterol, 211mg sodium, 45g carbohydrate (23g sugars, 0 fiber), 6g protein.
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