Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips, melted
- 1/2 cup raspberry preserves
- 1/4 cup fresh raspberries
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
4. In a large bowl, beat cream cheese and 1 cup sugar with an electric mixer until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Mix in vanilla extract and melted white chocolate chips.
7. Pour the cheesecake batter into the cooled crust.
8. In a small bowl, mix raspberry preserves until smooth. Drop spoonfuls of the raspberry mixture onto the cheesecake batter.
9. Use a knife to swirl the raspberry mixture into the cheesecake batter.
10. Bake for 45-50 minutes or until the cheesecake is set.
11. Remove from the oven and let cool to room temperature.
12. Chill in the refrigerator for at least 4 hours or overnight.
13. Before serving, top with fresh raspberries.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
12 servings
Nutritional information:
Calories per serving: 480
Total fat: 33g
Saturated fat: 19g
Cholesterol: 155mg
Sodium: 290mg
Total carbohydrates: 41g
Dietary fiber: 1g
Sugars: 32g
Protein: 7g
Substitutions for ingredients:
- Instead of graham cracker crumbs, you can use crushed vanilla wafers or chocolate cookies.
- You can substitute the raspberry preserves with strawberry or blueberry preserves.
- Fresh raspberries can be substituted with other fresh berries like strawberries or blackberries.
Variations:
- You can add a layer of chocolate ganache on top of the cheesecake before adding the fresh raspberries.
- Instead of white chocolate chips, you can use dark chocolate or milk chocolate chips.
- You can add chopped nuts like almonds or pecans to the crust mixture for added texture.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients to avoid lumps in the batter.
- Use a water bath to prevent the cheesecake from cracking while baking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator to prevent condensation from forming on the surface.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Serve the cheesecake on a cake stand or plate and garnish with fresh raspberries.
Garnishes:
Fresh raspberries, chocolate shavings, whipped cream.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream.
Troubleshooting advice:
- If the cheesecake cracks while baking, it may be due to overbaking or sudden temperature changes. To prevent this, bake the cheesecake in a water bath and let it cool to room temperature before chilling in the refrigerator.
- If the cheesecake is too soft, it may not have baked long enough. Bake for an additional 5-10 minutes and check for doneness.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and utensils before handling food.
Food history:
Cheesecake has been enjoyed since ancient Greece and Rome. The addition of white chocolate and raspberry is a modern twist on this classic dessert.
Flavor profiles:
Sweet, creamy, tangy, and fruity.
Serving suggestions:
Serve the cheesecake as a dessert after a dinner party or special occasion.
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