This is AWESOMELY YUMMY!

White Chocolate Raspberry Cheesecake Recipe

4 (8 oz.) packages Philadelphia brand cream cheese, room temperature
2 C. sugar
6 eggs
2 t. vanilla
2 C. sour cream
1/2 C. chopped white chocolate
1/2 C. raspberry jam, thinned with 3 tablespoons water

Topping:
3/4 C. sour cream
3 T. sugar
1/2 t. vanilla
1/4 C. raspberry jam
1 T. water

Crust:
For the crust:
1 cup slivered almonds
2 cups graham cracker crumbs (7 ounces)
1/2 stick (1/4 cup) unsalted butter, melted

Block of white chocolate, at room temperature, optional

Preheat oven to 350°F. Butter the inside of a (10-inch) springform pan, or spray with nonstick cooking spray. Wrap the outside bottom and sides of the pan in two layers of aluminum foil. Set aside. Also have ready a baking dish large enough to hold the springform pan in a bain marie, or water bath.

Crust:
Spread slivered almonds in a single layer on a cookie sheet. Bake 5 to 10 minutes, shaking the pan gently every 2 to 3 minutes, until fragrant and lightly browned.

In the bottom of the springform pan, combine almonds, graham cracker crumbs and sugar. Add melted butter and almond extract, and mix until well-combined. Lightly pat crumb mixture onto bottom only of pan, spreading evenly across the surface.

Filling:
With a mixer, beat cream cheese and sugar until smooth and fluffy. Mix in eggs one at a time; do not over-mix. Add vanilla and sour cream, and mix just until well-blended. Fold in white chocolate. Pour mixture into prepared springform pan.

Pour jam on top in a spiral pattern, then gently stir in jam, leaving swirls visible.

Place springform pan in baking pan, and fill baking pan with water to a depth of 1 inch. Bake about 1 hour and 15 minutes until set and lightly browned. Turn off oven and leave cheesecake in oven for 1 hour.

Remove from oven and let cool, overnight if possible. Run knife along sides, and loosen sides of springform pan.

Topping:
In a bowl, combine sour cream, sugar, vanilla, raspberry jam and water until smooth. Spread on top of cheesecake. If garnishing with white chocolate, carefully shave off curls with a cheese plane or vegetable peeler, and scatter curls over top of cheesecake.

Makes 12 servings.

G~Mom

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I wonder if you could use fresh or frozen raspberries in place of the jam

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I don't see why not...just mash'em up real good.

I bet it would be good with different jellies/jams too! Mmmmm...Orange Marmalade?

G~Mom

quote:

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I love to make cheese cakes and hubby loves to eat them

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Sounds like a "Match made in Heaven"

quote:

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we LOVE raspberry anything

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ME TOO! You'll really LOVE this then

G~Mom