White Chocolate Raspberry Truffle Cheesecake
- 1 1/2 c
- chocolate cookie crumbs or 20 crumbled oreo cookies (filling removed)
- 1/3 c
- butter, melted
- 1/2 c
- seedless raspberry preserves
- 1/4 c
- 4 pkg
- (8 oz.) cream cheese (room temperature)
- 1/2 c
- sour cream (room temperature)
- 1/14 c
- 2 tsp
- eggs (room temperature)
- 4 oz
- white chocolate, chopped into chunks
- 2 oz
- shaved white cocolate (optional)
This will be your water bath.
Heat for 1 1/2 minutes on high in your microwave.
Stir until smooth.
Allow preserves to cool, then put the bowl in the refrigerator until later.
Mix in 1/3 cup melted butter.
Put the crust in the freezer until the filling is done.
Mix on the lowest setting for a couple of minutes or until the ingredients are smooth and creamy.
You don't want to beat too much air into the mixture, or it will fall and be grainy.
Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.
Blend the mixture just enough to integrate the eggs.
Drizzle the raspberry preserves over the entire surface of the filling.
Use a butter knife to swirl the raspberry into the cream cheese.
Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much.
Carefully place the cheesecake into the water bath in the oven.