I've made this cheesecake for years and it's my favorite--and that's saying something because there are a lot of fabulous cheesecakes out there. May it set the tone for a romantic Valentine's Day for two--or in my case, six.
1 ½ c crushed chocolate wafers (about 25)
3 T butter, melted
1 12-oz pkg frozen raspberries, pureed and strained
1 T raspberry liqueur, syrup or sugar
1 t cornstarch
1 6-oz pkg white chocolate
3 8-oz pkg cream cheese
½ c sugar
Preheat the oven to 350 degrees. Mix the wafer crumbs and melted butter, then press the mixture into the bottom of a lightly greased spring form pan (I cover my hand with a fold-top sandwich bag to keep my hand clean from crumbs).
Combine the raspberry puree, syrup, and cornstarch in a pan and cook over medium heat until it's thick and bubbly, then cool the mixture slightly. In an microwave-proof bowl, melt the chocolate in the microwave on a low-power setting, stirring frequently until the chocolate is smooth throughout, then set it aside.
Beat the cream cheese and sugar until they're well blended then add the eggs one at a time, beating well after each addition. Gradually beat in the melted chocolate and mix until it's blended. Spread the cream cheese mixture over the prepared crust. Spoon 1/2 c of the raspberry sauce over the top of the cheesecake, swirling with a knife to give it the marbled effect.
Bake at 350 degrees for 35-40 minutes until the center appears set (do not over bake). Cool for 15 minutes on wire rack then loosen the crust from sides and cool for 30 minutes more. Chill for four hours before serving with the remaining sauce.
*Note: I've heard that if you want to prevent your cheesecakes from developing cracks in the middle, let them cool as slowly as possible. I've seen it recommended that you let it cool in the oven with the door open to prevent over baking. I keep forgetting to try this, but if you know that it works, let me know.
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Technorati tags: cheesecake, baking, raspberry, white chocolate