White Chocolate Raspberry Cheesecake

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White Chocolate Raspberry Cheesecake Ingredients

• 1½ cups graham cracker crumbs

• ¼ cup sugar

• ⅓ cup butter, melted

FILLING

• 3 pkg. (8 oz. each) cream cheese, softened • ¾ cup sugar

• ⅓ cup sour cream

• 3 Tbsp. all-purpose flour

• 1 tsp. vanilla extract

• 3 large eggs, room temperature, lightly beaten • 1 pkg. (10 to 12 oz.) white baking chips • ¼ cup seedless raspberry jam

Directions

1. Preheat oven to 325°. In a small bowl, combine graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add the eggs; beat on low speed just until combined. Fold in baking chips. Pour over crust.

3. In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.

4. Place pan on a double thickness of heavy-duty foil (about 18 in. square).Securely wrap foil around pan. Place in a large baking pan; add 1 in. hot water to larger pan.

5. Bake for 80-85 minutes or until the center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove side of pan. #whitechocolateraspberrycheesecake #cheesecake #dessert #baking #bake #foodie #fyp