White Chocolate Raspberry Cheesecake
Cheesecake strikes fear in the heart of many otherwise competent bakers. Relax! The key to great cheesecake is not overbeating the eggs once they are added (stop as soon as they are blended in) and to follow the tips worked through this recipe: make sure the ring of your springform pan is greased, add cornstarch to your batter and put a pan of water in the oven to replicate a bain marie without the work (or risk of soggy crust!). Once you show it who’s boss, cheesecake will be your go to for elegant, decadent desserts.
Servings Prep Time
12 45minutes
Cook Time Passive Time
60minutes 60 minutes
Servings Prep Time
12 45minutes
Cook Time Passive Time
60minutes 60 minutes
Ingredients

  • 20cups


    Shortbread Cookies

  • ¼cup


    Melted Butter

  • 38 ounce packages


    Cream Cheese, softened

  • 3


    Eggs

  • ¾cup


    Sugar

  • 1cup


    white chocolate pieces

  • 2tablespoons


    Cornstarch

  • 2cups


    raspberry preserves
Instructions
  1. Heat oven to 350. Crush shortbread cookies in a food processor to fine crumbs. Combine with melted butter and press onto the bottom only of an 8 or 9-inch springform pan. Bake crust for 8 minutes. Set aside and let cool.
  2. Place a baking pan of very hot water on the lowest possible rack of the oven. Place the upper rack in the middle.
  3. Beat cream cheese and sugar on high speed until light and fluffy. Add eggs, one at a time, and beat on medium speed until well blended. Melt the white chocolate in the microwave in 30 second bursts, stirring between each one, until melted and smooth. Stir the white chocolate into the batter by hand, and then add the cornstarch and mix gently until blended.
  4. Spray the sides of the springform pan with nonstick cooking spray or rub them with butter.
  5. Spread 1 ½ cups raspberry preserves onto the crust. Pour batter over. Dot remaining jam on top of the batter and swirl gently with a knife. Tap the side of the pan all around to eliminate air bubbles that can cause cracks. Bake for 45-60 minutes (longer for an 8-inch pan than a 9-inch) or until cake wobbles only slightly in the middle when nudged gently. Remove from oven and let cool for at least one hour. Chill until serving. Garnish with whipped cream and fresh raspberries.
Recipe Notes

If you prefer, use 2 cups graham cracker crumbs and 2 tablespoons sugar in place of the shortbread cookies. You can also swap the raspberry preserves for blackberry, strawberry or blueberry if you prefer.