New York Style Cheesecake

Crust:

1-1/2 cups graham cracker crumbs

1/4 cup sugar

1/4 cup melted butter

Cheesecake:

3 pkgs. (8 oz each) cream cheese, at room temp.

1-1/4 cups sugar

4 eggs

2 tsp vanilla

2 tsp fresh lemon juice

Topping:

1 container (16 oz.) sour cream

1/4 cup sugar

1 tsp vanilla

Preheat oven to 350. Prepare crust & press evenly on bottom of springform pan & up the sides about ½ inch. Beat cream cheese & sugar until blended. Beat in eggs, vanilla & lemon juice until blended. Pour onto crust. Bake for 50 minutes or until puffed & golden. Transfer to a wire rack & let stand for 15 min. Increase oven temperature to 450. Stir together sour cream sugar & vanilla & spoon over top of cheesecake. Bake 10 min, move to cooling rack. Refrigerate overnight.

White Chocolate Raspberry Cheesecake

 For the crust:

1-2 cup Oreo crumbs

3 tablespoons white sugar

1/4 cup unsalted butter, melted

Use a food processor to crush up about 1/3 of a package of Oreos nice and fine.  Then add the sugar and melted butter and mixed it all up.

Press the mixture into the bottom of a springform pan.  (*Note: use parchment paper on the bottom of the pan for easier removal of the cheesecake later.)  Set aside.

For the raspberry sauce:

1 (10-12 ounce) package frozen raspberries

2 tablespoons white sugar

2 teaspoons cornstarch

1/2 cup water

Get out the frozen raspberries(they do not have to be thawed first) and empty the package into a saucepan.  Add the sugar, cornstarch, and water.

Slowly bring to a boil, stirring every few minutes.  Allow to boil for about five minutes, or until the sauce thickens.

Use a mesh strainer to separate the seeds and the sauce. Set aside.

For the cheesecake:

2 cups white chocolate chips

1/2 cup half-and-half cream

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

3 eggs

1 teaspoon vanilla extract

Preheat your oven to 325 degrees and get out your double boiler, or fashion your own with a pot of simmering water and a glass bowl on top.  Once the water is simmering(not boiling!), pour the chocolate chips and half and half in the bowl and stir every few minutes until the chocolate is melted.

In between chocolate stirs, you can work on the cheesecake.

Use a large mixing bowl and mix together cream cheese and sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate.

Pour about half of the cheesecake batter into the pan. Then drizzle three tablespoons of raspberry sauce over the top. Pour the remaining cheesecake batter into pan, and again drizzle three tablespoons of raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for between 55-60 minutes.  Watch carefully, because if you cook too long, you’ll end up with a crack in your cheesecake. When the center is almost set, take it out of the oven and cool on a wire rack.  Once cooled, cover with plastic wrap while still in the pan and refrigerate for at least 8 hours.  After it has set well, you can take it out of the pan and ENJOY! 

http://tothemoonandbackblog.net/2012/03/white-chocolate-raspberry-cheesecake.html