Every now and then I come across a recipe that is good. Like, really good. And people inevitably ask me for the recipe to which I reply “Yes! Of course I’ll give it to you!” And then I, ummm…conveniently “forget”. I guess it’s not very nice. It’s just that when something is so good and people are so impressed, you hate to let them in on the fact that your famous cookie/cake/brownie/whatever you make is really not that difficult and complicated. They might not see you as the culinary genius they think you are anymore!
But lately I’ve been rethinking my selfish ways and decided that I should start sharing some of my more coveted recipes with others. There’s no better place to start than with this cheesecake recipe that has been my go-to for whatever–birthdays, weddings, bridal/baby showers, etc. It is seriously fail-proof and so delicious. Oh, and did I mention simple? It is, I swear!
I initially got this recipe out of a Better Homes and Gardens special baking edition and it was originally Maple Pecan, I believe. But since then, I’ve morphed it into many things…chai cheesecake, chocolate chip cheesecake, Oreo, etc. It is that versatile. So this time I did a white chocolate raspberry version and it turned out quite fabulous. Super creamy with a little extra sweetness from the white chocolate and tart from the raspberries. So go ahead, make it…and enjoy all the many compliments you will get!
White Chocolate Raspberry Cheesecake
2 c. Graham Cracker, processed in food processor
9 T. Unsalted Butter, melted
3, 8 oz. Packages Cream Cheese, softened
1 c. Granulated Sugar
2 T. AP Flour
1/2 c. Half-and-Half
2 T. Pure Vanilla Extract
1 c. Raspberry Preserves, slightly warmed in a bowl
1 c. White Chocolate Chips, melted and slightly cooled
Preheat oven to 325 degrees. Grease a 9×13″ pan. Line with foil, letting foil hang over ends for “handles”. Grease foil
Mix together the processed graham crackers and butter in a bowl. With your hands, pat down firmly into the bottom of the pan.
In mixer, combine cream cheese, granulated sugar and the 2 T. flour. Beat with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low speed just until combined. Stir in half-and-half, vanilla and melted white chocolate chips. Pour half of the filling into the crust-lined pan, spreading evenly. Spoon half of the raspberry preserves over the filling and gently swirl with a knife, being careful not to cut into the crust. Pour the other half of the filling into the pan and spoon remaining preserves onto the filling. Swirl gently with knife.
Bake for 40 minutes or just until center is set. Cool in pan on wire rack for 1 hour. Cover and chill for at least 4-24 hours. Use foil to carefully lift cheesecake from pan. (If the foil “handle” happens to rip, lift up one side as much as you can without bending the cheesecake too much, slide your hand underneath the cheesecake and lift out.) Cut into 1-inch squares or however big you’d like them to be.
Makes about 65, 1-inch pieces.