Raspberry & White Chocolate Cheesecake
By rmulleni
Ingredients
- FILLING:
- 1-1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 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) white baking chips
- 1/4 cup seedless raspberry jam
Details
Adapted from tasteofhome.com
Preparation
Step 1
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, 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 18 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.
Nutritional Facts 1 serving (1 each) equals 403 calories, 23 g fat (13 g saturated fat), 97 mg cholesterol, 211 mg sodium, 45 g carbohydrate, trace fiber, 6 g protein
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