The Most Delicious Cheesecake EVER!

We’ve got a mess of birthdays around here in the winter.

The hubby turned 50 December 30th. Mitch turned 18 yesterday. Spencer turns 15 early in February and three sisters-in-law and two nieces also have their big days in January and February.

This gives me lots of opportunities to make one of the Ehman all-time favorite desserts: my sister-in-law Thais’ White Chocolate Raspberry Cheesecake.

Here are the photos of when I made it yesterday and below is the recipe.

Have a great weekend!

White-Chocolate Raspberry Cheesecake

Crust:

1 cup flour

1/2 cup butter, softened

3 tablespoons sugar

Mix together ingredients with a fork until crumbly. Press flat in a 10-inch springform pan. Bake 10 minutes at 350 degrees. Do not overcook!

Remove from oven and set aside to cool.

Raspberry sauce:

1 10-ounce package frozen raspberries

1 tablespoon cornstarch

Heat ingredients in a pan over medium heat until it boils and thickens, about 5 minutes.

Set aside to cool slightly.

Cheese filling:

4   8-ounce packages cream cheese, softened

1/2 cups sugar

1 cup heavy cream, unwhipped

2 teaspoons vanilla

2 eggs, whisked

10 ounces white chocolate, melted and then cooled slightly

Melt the white chocolate in the microwave or in a pan on the stove over very low heat. Set aside and let cool slightly.

In a large bowl, blend cheese and sugar well. Alternately add the cream, vanilla, and eggs, beating well after each addition. Gently fold in melted white chocolate.

Assemble cheesecake:

Spread half the cheese filling on top of the crust. Top with half the raspberry mixture. Take a butter knife and swirl the two together.

Repeat the layers one more time with remaining cheese filling and raspberry sauce. Swirl again. It makes a beautiful design!

Bake covered lightly with tin foil for 10 minutes at 450 degrees.

Then turn oven down to 250 degrees and remove foil. Bake 1 hour.

Cake will be very moist! Turn off oven and leave cake inside for 2 hours.

Remove and refrigerate, loosely covered, for at least 8 hours before serving.  Serves 16 to 20.

When serving, get a large serving platter and place a paper doily on it. Remove the sides of the springform pan and place entire cake on platter. Add pizzazz by topping with raspberries and edible flowers (pansies that have been rinsed and patted dry work great). Enjoy!