This Easy White Chocolate Raspberry Cheesecake Recipe makes an amazing homemade scrumptiously scrumptious cheesecake with fruit!
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The raspberry swirl in this cheesecake gives it definite eye appeal!
This Cheesecake Recipe should be refrigerated for 3 hours before serving, or overnight.
Let's get baking!
2 pkg. (8 oz. each) cream cheese
1/2 cup sugar
1/2 tsp. vanilla
3 squares (3 oz.) white baking chocolate, melted
1 prepared crumb crust (9 inch)
3 tbsps. red raspberry jam
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.
SEE ALSO: How to Prevent Cheesecake from Cracking
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