2 ounces shaved white chocolate for garnish (optional)
Canned whipped cream (optional)
Heat oven to 475 degrees.
Place a large pan or oven-safe skillet filled with about 1/2 inch water in the oven while it heats.
Combine raspberry preserves with 1/4cup water in a medium microwave-safe bowl; microwave 1 1/2 minutes on high. Stir until smooth.
Strain to remove the raspberry seeds. Cool and then refrigerate strained preserves.
In a medium bowl, mix cookie crumbs and melted margarine.
Use the bottom of a drinking glass to press the crumbs into the bottom
and 2/3 up the side of 9 inch springform pan has been lined on the bottom
andsides with parchment paper.
Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when it is placed in the water bath.
Freeze crust until the filling is done.
Use an electric mixer to combine cream cheese, sugar, sour cream and vanilla. Mix on medium speed for a couple of minutes, until the ingredients are smooth and creamy.
Whisk egg in a medium bowl and add them to the cream-cheese mixture.
Blend the mixture to integrate the eggs.
Remove crust from the freezer and sprinkle white chocolate chunks of the bottom of the crust.
Pour half the cream cheese filling into the crust.
Drizzle raspberry preserves over entire surface of the filling. Use a butter knife to swirl the raspberry
into the cream cheese. Pour the other half of the filling into the crust.
Place the cheesecake into the water bath in the oven Bake minutes at 475 degrees, then reduce heat to 350 degrees and bake 50 to 60 minutes, until the top of the cheesecake turns a light brown or tan. Remove from the oven and cool.
Cover and chill at least 4 hours.
Before serving, sprinkle the top of the cheesecake with shaved white chocolate and apply a pile of canned whipped cream, if desired
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