White Chocolate Raspberry Cheesecake

2 pkg. (8 oz. each) cream cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 squares (3 oz.) white baking chocolate, melted
1 prepared crumb crust (9 inch)
3 tbsps. red raspberry jam

Directions

Mix the cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended.

Add the eggs, and continue to mix until well blended.

Stir in the white chocolate.

Pour the above mixture into the prepared crust.

Microwave the preserves in a small bowl on HIGH for approx. 15 seconds, or until melted.

Dot the top of the cheesecake with small spoonfuls of preserves.

Cut through the batter with a knife several times to make the "swirl" effect.

Bake at 350° for 35 to 40 minutes or until the center of the cheesecake is almost set.

Allow cake to cool, and then refrigerate.

Refrigerate for at least 3 hours, or overnight prior to serving.

Makes 8 servings.

I love collecting cute pedestal cake and pastry stands.

Whenever I go shopping, I like to check out the newest styles and designs. I really have to discipline myself not to buy anymore of these cake stands, as I already have quite an assortment.

My favourite styles are the ones that include a ribbon woven around the edge of the cake plate.

I like to change the ribbon to a colour of my choice when I am using the cake stands for a special occasion or a theme event.

Check out the link below to see some really cute cake and pastry stands.

GO to Cake and Pastry Stands


GO to Raspberry CAKE Recipes
GO to Raspberry DESSERT Recipes