White Chocolate-Raspberry Cheesecake
White Chocolate-Raspberry Cheesecake requires approximately 5 hours and 45 minutes from start to finish. This recipe serves 16. One portion of this dish contains roughly 6g of protein, 31g of fat, and a total of 410 calories. com. A mixture of eggs, vanilla baking chips, cream cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Heat oven to 325F. Lightly grease 9x3-inch springform pan with shortening or cooking spray. In medium bowl, mix cookie crumbs and butter. Press evenly in bottom and 1 inch up side of pan.
In small microwavable bowl, microwave vanilla baking chips on High 1 minute or until melted; stir until smooth. In large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth. Beat in sugar until well blended. Beat in melted baking chips until well blended. Beat in whipping cream and eggs until well blended and smooth. Spoon over crust in pan.
Bake 1 hour to 1 hour 10 minutes or until edge is set but center of cheesecake still jiggles slightly when moved.
Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
Remove from oven; cool on cooling rack 30 minutes.
Without releasing side of pan, carefully run knife around edge of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled.
Arrange raspberries on top of chilled cheesecake. In small microwavable bowl, microwave jelly uncovered on High 20 to 30 seconds or until melted; stir until smooth.
Brush or spoon over raspberries. Store cheesecake covered in refrigerator.