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White Chocolate Raspberry Cheesecake II

A smooth and creamy cheesecake

<img style="width: 216px; height: 162px;" src="http://cakestobake.com/article_images/563129aa-b52e-aa09-5a39-000023f297d5_img_5648_article.jpg"> <img style="width: 162px; height: 121px;" src="http://cakestobake.com/article_images/341ea1d0-aa48-4ea8-ca8f-000016bf3cb6_img_5654%20-%20copy_article.jpg"> One of my husband's coworkers requested a cheesecake for her birthday. I have made a white chocolate raspberry cheesecake for them before but wanted to try a new recipe. This is what I found <img src="file:///C:/Users/Kathleen%20D%27Amour/Pictures/2009/July/20090727%20Cheesecake/IMG_5654.JPG" alt=""><a href="http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx">http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx </a> Of course no one ever thinks to save a slice of the cake for the baker so I can't personally say if it was good or not. Though I did hear that it was well liked and my husband brought home the empty cake container. The fact that  it vanished in one afternoon is proof to me that it must have been good. My husband did say he had a slice and enjoyed it. Ingredients <ul><li> 1 cup of chocolate cookie crumbs (I used Oreo cookies) </li><li> 3 tablespoons of white sugar</li><li> 1/4 cup of butter, melted</li><li> 1 (10 ounce) package of frozen raspberries</li><li> 2 tablespoons of white sugar</li><li> 2 teaspoons of cornstarch</li><li> 1/2 cup of water</li><li> 2 cups of white chocolate chips</li><li> 1/2 cup of half-and-half cream</li><li> 3 (8 ounce) packages of cream cheese, softened</li><li> 1/2 cup of white sugar</li><li> 3 eggs</li><li> 1 teaspoon of vanilla extract</li></ul>Directions The original recipe did not mention anything about precooking the crust so I added those directions in. <ol><li> Preheat the oven to 325 degrees. In a medium bowl, mix together the cookie crumbs, 3 tablespoons of sugar, and melted butter. (I greased the pan first and placed a piece of parchment paper on top and then greased the paper.)Press the mixture into the bottom of a 9 inch springform pan. I then baked the crust for ten minutes.</li><li> In a saucepan, combine the raspberries, 2 tablespoons of sugar, cornstarch, and the water. Bring it to a boil.  Continue boiling the mixture for 5 minutes, or until the sauce is thick. Strain the sauce through a mesh strainer to remove seeds.(I found this to be the most tedious aspect of this. I think I needed a bigger strainer.) </li><li> In a metal bowl over a pan of simmering water(double boiler), melt the white chocolate chips with half-and-half, stirring occasionally until smooth. </li><li> In a large bowl, mix together the cream cheese and 1/2 cup of sugar until smooth. Beat in the eggs one at a time. Blend in the vanilla and melted white chocolate. Pour half of the batter over the crust. Spoon 3 tablespoons of the raspberry sauce over the batter. Pour the remaining cheesecake batter into the pan, and again spoon 3 tablespoons of raspberry sauce over the top. Swirl the batter with the tip of a knife to create a marbled effect. </li><li> Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. </li></ol> <img src="file:///C:/Users/Kathleen%20D%27Amour/Pictures/2009/July/20090727%20Cheesecake/IMG_5654.JPG" alt="">

Triple Chocolate Cheesecake

By kml9876 | Published on December 25, 2007 | 0 comments | Categories: Cheesecake

Three types of chocoalte make this a triple chocolate cheesecake

Ingredients

Crust

1/2 stick (4tbsp) butter, softened
1 1/2 cups chocolate cookie crumbs (about 27 Nabisco Famous Chocolate Wafers or 20 Oreo Cookies finely crushed)

Filling

3 bricks (8oz each) cream cheese softened. Note you can use 1/3 less-fat (Neufchatel) cream cheese to make a "healthier" version
1 cup of sugar
2 tbsp cornstarch
3 large eggs
1/2 cup sour cream. Note you can use reduced fat sour cream to make a "healthier" version.
1 tbsp vanilla extract
4 oz milk chocolate
4 oz white chocolate
4 oz semisweet chocolate

Chocolate Glaze

3 oz bittersweet baking chocolate
2 tbsp stick butter
1 tbsp light corn syrup

Place a sheet of foil on oven rack to catch any drips. Heat oven to 350 degrees. You will need an 8 * 3in springform pan coated with non-stick cooking spray.
Crust - In a small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8-10 minutes on foil sheet until set. Cool on rack. Reduce oven temperature to 300 degrees.
Filling - Beat cream cheese, sugar, and cornstarch in a large bowl with mixer on medium speed until smooth, scraping down the sides of the bowl several times with a spatula. With mixer on low speed beat in eggs, 1 at a time, then sour cream, and vanilla just until blended.
Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another, and semisweet into a third bowl. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover. Gently smooth. Spoon semisweet chocolate batter over white chocolate to layer. Bake 45 minutes, or until center still jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours.
Glaze - melt the bittersweet baking chocolate, butter, and corn syrup over low heat. When melted together pour over cooled cheesecake and allow to set.