White Chocolate Raspberry Cheesecake
Products: Hand Mixers, Food Choppers, Food Processors, Stand Mixers
- 1 package (7.25 oz.) shortbread cookies
- 1/2 cup whole almonds
- 1/3 cup butter, melted
- 1/3 cup seedless raspberry spreadable fruit or jam
- 1 package (4.4 oz.) white chocolate
- 4 packages (8 oz. each) cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large eggs
- White chocolate curls, white edible glitter or sprinkles, if desired
- Fresh raspberries, if desired
- Grease and flour a 9-inch springform pan; set aside.
- Preheat oven to 350°F.
- Using a food processor with S-blade and with processor running, drop cookies and nuts through the food chute and process until fine crumbs are formed.
- Add melted butter through the food chute until mixed. Press mixture evenly on bottom of prepared pan.
- Bake 10 to 15 minutes or until brown around edges; place on wire rack. Reduce oven temperature to 325°F.
- Drop jam by spoonfuls over hot crust and let soften slightly from heat. Leaving a 1-inch edge, gently spread jam over crust.
- Melt white chocolate following package directions. Set aside to cool slightly.
- Beat cream cheese, sugar, vanilla and salt until smooth in a large mixing bowl. Add eggs, one at a time, and beat until well blended.
- Add melted chocolate. Mix until blended. Pour into pan.
- Bake 55 to 60 minutes or until edges are set and light brown. Center will be shaky. Cool 1 hour on wire rack; run a knife between the edge of the cheesecake and the side of pan before removing the side.
- Cover and refrigerate at least 4 hours or overnight. May be prepared 1 to 2 days in advance.
- Garnish with white chocolate curls, edible glitter or fresh raspberries, if desired.
Test Kitchen Tip: If using non-stick or dark baking pan, reduce oven temperature by 25°F.