OK here is my report on the cheesecake. It turned out very well! Lots of compliments (even from DH!) I took the idea of painting the chocolate from KathyZ's recipe above and combined with my fav white chocolate cheesecake recipe (great canadian white chocolate cheesecake) and a random idea or two to get this:
White Chocolate Raspberry Cheesecake
Crust
2 cups graham or chocolate cookie crumbs
1/4 cup granulated sugar
1/3 to 1/2 cup melted butter
Mix together and press into a greased 10-inch spring-form or cheesecake pan. Bake at 350 degrees F for 10 minutes. Meanwhile, prepare filling.
Filling
4 eggs
1/2 cup granulated sugar
2 1/2 pounds cream cheese
1/2 cup melted butter
2 tablespoons vanilla extract
12 ounces melted white chocolate
1 oz white chocolate for crust
3/4 cup seedless raspberry jam (not exactly sure on measurement, I added till it tasted good)
2 T cornstarch
Have everything at room temp! Place eggs and sugar into bowl of a large food processor. Process until sugar is dissolved. Add cream cheese in 4 or 5 additions. Scrape sides of bowl often, and process until smooth. With the machine still running, add remaining ingredients. Process a few more seconds.
Paint crust and up sides with 1 oz of melted white chocolate.
Pour 2 cups of filling into separate bowl and combine with 3/4 cup seedless raspberry jam (melted in microwave) and 2 T cornstarch.
Pour 1 cup raspberry filling on bottom. Then all of white filling. Then dot, swirl or whatever you'd like with remainder of raspberry filling (next time I'll try the polka dot idea).
Bake 300 for 1 hour. Turn off oven. Leave 1 hour more. Remove from oven to counter (cover pan with bowl) and cool to room temp. Refrigerate overnight for best results.
Enjoy! Melissa in IN
White Chocolate Raspberry Cheesecake
Crust
2 cups graham or chocolate cookie crumbs
1/4 cup granulated sugar
1/3 to 1/2 cup melted butter
Mix together and press into a greased 10-inch spring-form or cheesecake pan. Bake at 350 degrees F for 10 minutes. Meanwhile, prepare filling.
Filling
4 eggs
1/2 cup granulated sugar
2 1/2 pounds cream cheese
1/2 cup melted butter
2 tablespoons vanilla extract
12 ounces melted white chocolate
1 oz white chocolate for crust
3/4 cup seedless raspberry jam (not exactly sure on measurement, I added till it tasted good)
2 T cornstarch
Have everything at room temp! Place eggs and sugar into bowl of a large food processor. Process until sugar is dissolved. Add cream cheese in 4 or 5 additions. Scrape sides of bowl often, and process until smooth. With the machine still running, add remaining ingredients. Process a few more seconds.
Paint crust and up sides with 1 oz of melted white chocolate.
Pour 2 cups of filling into separate bowl and combine with 3/4 cup seedless raspberry jam (melted in microwave) and 2 T cornstarch.
Pour 1 cup raspberry filling on bottom. Then all of white filling. Then dot, swirl or whatever you'd like with remainder of raspberry filling (next time I'll try the polka dot idea).
Bake 300 for 1 hour. Turn off oven. Leave 1 hour more. Remove from oven to counter (cover pan with bowl) and cool to room temp. Refrigerate overnight for best results.
Enjoy! Melissa in IN