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White Chocolate Raspberry Cheesecake II

A smooth and creamy cheesecake

<img style="width: 216px; height: 162px;" src="http://cakestobake.com/article_images/563129aa-b52e-aa09-5a39-000023f297d5_img_5648_article.jpg"> <img style="width: 162px; height: 121px;" src="http://cakestobake.com/article_images/341ea1d0-aa48-4ea8-ca8f-000016bf3cb6_img_5654%20-%20copy_article.jpg"> One of my husband's coworkers requested a cheesecake for her birthday. I have made a white chocolate raspberry cheesecake for them before but wanted to try a new recipe. This is what I found <img src="file:///C:/Users/Kathleen%20D%27Amour/Pictures/2009/July/20090727%20Cheesecake/IMG_5654.JPG" alt=""><a href="http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx">http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx </a> Of course no one ever thinks to save a slice of the cake for the baker so I can't personally say if it was good or not. Though I did hear that it was well liked and my husband brought home the empty cake container. The fact that  it vanished in one afternoon is proof to me that it must have been good. My husband did say he had a slice and enjoyed it. Ingredients <ul><li> 1 cup of chocolate cookie crumbs (I used Oreo cookies) </li><li> 3 tablespoons of white sugar</li><li> 1/4 cup of butter, melted</li><li> 1 (10 ounce) package of frozen raspberries</li><li> 2 tablespoons of white sugar</li><li> 2 teaspoons of cornstarch</li><li> 1/2 cup of water</li><li> 2 cups of white chocolate chips</li><li> 1/2 cup of half-and-half cream</li><li> 3 (8 ounce) packages of cream cheese, softened</li><li> 1/2 cup of white sugar</li><li> 3 eggs</li><li> 1 teaspoon of vanilla extract</li></ul>Directions The original recipe did not mention anything about precooking the crust so I added those directions in. <ol><li> Preheat the oven to 325 degrees. In a medium bowl, mix together the cookie crumbs, 3 tablespoons of sugar, and melted butter. (I greased the pan first and placed a piece of parchment paper on top and then greased the paper.)Press the mixture into the bottom of a 9 inch springform pan. I then baked the crust for ten minutes.</li><li> In a saucepan, combine the raspberries, 2 tablespoons of sugar, cornstarch, and the water. Bring it to a boil.  Continue boiling the mixture for 5 minutes, or until the sauce is thick. Strain the sauce through a mesh strainer to remove seeds.(I found this to be the most tedious aspect of this. I think I needed a bigger strainer.) </li><li> In a metal bowl over a pan of simmering water(double boiler), melt the white chocolate chips with half-and-half, stirring occasionally until smooth. </li><li> In a large bowl, mix together the cream cheese and 1/2 cup of sugar until smooth. Beat in the eggs one at a time. Blend in the vanilla and melted white chocolate. Pour half of the batter over the crust. Spoon 3 tablespoons of the raspberry sauce over the batter. Pour the remaining cheesecake batter into the pan, and again spoon 3 tablespoons of raspberry sauce over the top. Swirl the batter with the tip of a knife to create a marbled effect. </li><li> Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. </li></ol> <img src="file:///C:/Users/Kathleen%20D%27Amour/Pictures/2009/July/20090727%20Cheesecake/IMG_5654.JPG" alt="">

Chocolate Lovers Cheesecake

By kml9876 | Published on July 24, 2008 | 0 comments | Categories: Cheesecake

A cheesecake to satisfy the chocolate lover in you

Cookie Dough - This will later be used in the cheesecake. This recipe is from the back of the Ghirardelli Chocolate Chips bag.
Ingredients

1 bag (11.5 oz) 60% cacao bittersweet chocolate chips
6 tbsp (3/4 stick) unsalted butter
3 eggs
1 cup of granulated sugar
1/3 cup all purpose flour
1/2 tsp baking powder
1 bag (12 oz) semi-sweet chocolate chips

In a double boiler over hot water, melt the bittersweet chocolate chips and the butter.
In a large bowl with an electric mixer, beat eggs and sugar until thick. Stir in the chocolate mixture.
In a small bowl, stir together the flour and baking powder. Stir into the chocolate mixture.
Gently mix in the semi-sweet chocolate chips
Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. The dough will be very soft. Use the plastic wrap to hold the dough in a log shape. Wrap the dough tightly in the plastic wrap. Place the logs into the fridge for at least one hour or until firm

I have modified this existing cheesecake recipe for this creation http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
Ingredients for the Cheesecake

Crust
1 1/2 cups chocolate graham cracker crumbs
6 tbsp of granulated sugar
6 tbsp of butter melted

Filling
4 packages (8 oz each) cream cheese, softened
1 3/4 cups of granulated sugar
3/4 cup heavy whipping cream
4 eggs lightly beaten
12 squares semisweet chocolate, melted and cooled

In a bowl, combine cracker crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
Stir in melted chocolate. Add small pieces of the cookie dough into the cheesecake batter. Add as much or as little cookie dough as you like. Use any leftover cookie dough to bake into cookies (see Ultimate Chocolate Cookie recipe for baking instructions)
Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Place in fridge.

Ingredients for topping
4 squares (1 ounce each) semisweet chocolate that has been finely chopped
1/2 cup of heavy whipping cream
1/3 cup of peanut butter chips

1. In a small saucepan, bring the cream to a boil.
2. Pour over the chocolate. Whisk until smooth.
3.In a small microwave safe bowl melt the chips.
4. Pour the chocolate on top of the cheesecake.
5. Drizzle the melted peanut butter chips across the chocolate topping.
6. Using a toothpick swirl the peanut butter into the chocolate.