White Chocolate Raspberry Cheesecake

 My teen daughter is the chef behind this grand finale cheesecake of our Cheesecake Week celebration (yes, I know I'm a lucky mom) and this beautiful cheesecake is as rich, fruity, and sinfully creamy as it looks in the picture!  The only complaint we had at all is that we thought it could have used a few more raspberries, so next time we're going to double the raspberries just for fun.   We brought about two-thirds of it to a potluck swimming banquet yesterday  and it was definitely the belle of the dessert table.  :)  Thanks for joining us in our cheesecake celebration this past week.  Happy eating!

Source:  Food Network

 Click here for printable recipe. 

The ingredients:

For the crust:
1 cup slivered almonds
2 cups graham cracker crumbs
1/4 cup unsalted butter, melted

For filling:
8 ounces fine-quality white chocolate
4 (8-ounces each) packages cream cheese, softened
1/2 cup plus 2 tablespoons sugar
4 whole large eggs
2 large egg yolks
2 Tbs. all-purpose flour
1 tsp. vanilla
2 cups fresh raspberries (I felt like it could have used a few more raspberries, so next time I make it I'm going to try it with 3-4 cups of raspberries instead)
Melted chocolate, whipped cream, fresh raspberries, for garnishment

Directions
Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.  

Make filling: Preheat oven to 350 degrees.

Melt chocolate in double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.

Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.

Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well-combined. Arrange berries in 1 layer over crust and pour filling into crust. Bake in the middle of the oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.

Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.)  Refrigerate overnight and serve at room temperature or chilled. 

For garnishment (and to hide our overdone and cracked top), we melted about 1 cup of chocolate chips and spread it evenly over the top of the cheesecake.  Then we melted about 1/2 cup of white chocolate chips with about 1 teaspoon of shortening, then drizzled it over the top.  Then we dolloped whipping cream around the edges and in the center and topped it with some fresh raspberries.

Enjoy! 

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Award Winning Neapolitan Cheesecake

 National Cheesecake Day is here and today's cheesecake recipe is as eye-catching as it is tasty!  A big prize winner from Taste of Home, it quickly won over the "judges" in our family as well!    Creamy and rich, I loved the chocolate/vanilla/strawberry flavor combination captured in a cheesecake.   My layers didn't turn out as delineated as shown in the magazine, but as skiwampus as they were, it still had the oohing and ah-ing effect I'd hoped for.    Enjoy! 

Source:   Taste of Home

Click here for printable recipe.

The ingredients:
CRUST

1 cup chocolate wafer crumbs (I used crushed Oreos)
3 Tbs. butter, melted

FILLING:

3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup heavy whipping cream
3 eggs, lightly beaten
1 tsp. vanilla extract
1/3 cup semisweet chocolate chips, melted and cooled
1/3 cup white baking chocolate chips, melted with 1 tsp. shortening
1/3 cup mashed frozen sweetened sliced strawberries, well-drained
Red liquid food coloring, optional

TOPPING:

1/2 cup semisweet chocolate chips
2 Tbs. butter
2 tsp.  shortening, divided

Directions
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of an ungreased 9-inch springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack and reduce oven to 325°.

In a large bowl, beat cream cheese until smooth. Gradually beat in sugar and cream. Add eggs and vanilla; beat on low just until combined. Divide batter into thirds. Add melted semisweet chocolate to a third. Spread over crust. Add melted white chocolate to another third. Spread over semisweet layer. Stir strawberries and a few drops of food coloring if desired into remaining portion. Spread over white chocolate layer. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.



Place springform pan in a large baking pan (I used a large pizza pan, but you could also use a cookie sheet). Fill larger pan with hot water to a depth of 1 inch. Bake at 325° for 70-75 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight.

For topping, melt semisweet chocolate, butter and 1 teaspoon shortening in a heavy saucepan or microwave; stir until smooth. Cool 5 minutes. Remove sides of pan. Pour melted chocolate mixture over cheesecake.  Refrigerate until chocolate is firm. Refrigerate leftovers.  Makes 12-14 servings.  Enjoy! 



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National Cheesecake Day Recipe Round-up

In honor of National Cheesecake Day on July 30, we here at the Recipe Shoebox are posting cheesecake recipes all week and rounding them all up here into one place for you!  It's an  All Things Cheesecake post!      

Happy cheesecake eating! 

Here are some of our favorite cheesecake recipes:

Super Easy Mini Cheesecakes

Mango-Key Lime Cheesecake (Cheesecake Factory Knock-Off)

Strawberry Shortcake Cheesecake

Brownie Bottom Cheesecake


Butterscotch Cheesecake


No-Bake Jello Cheesecake



Citrus Cheesecake


Cookies and Cream Mini Cheesecakes


Double Lemon Cheesecake


Easy No-Bake Cheesecake (including a chocolate version)


Marbled Chocolate Cheesecake Bars


Neapolitan Cheesecake 

Pumpkin-Caramel Cheesecake with Gingersnap Crust

Mint Chocolate Chip Cheesecake

Strawberry Cheesecake Bars

Strawberry Cheesecake Pancakes (with real chunks of cheesecake)

Jack-O-Lantern Pumpkin Cheesecake


Cheesecake Stuffed Strawberries



Red Velvet and Orange Cheesecake Cupcakes


Caramel - Coconut Cheesecake Bars (Samoa Cheesecake)

Carrot Cheesecake Bars

HAPPY NATIONAL CHEESECAKE DAY!! 

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Butterscotch Cheesecake

Day 4 of Cheesecake Week at Recipe Shoebox brings us this drool-worthy culinary delight from my sister-in-law Mika.  Be sure to come back each day this week for a new cheesecake recipe and stay tuned for a Linky Party coming up on Friday where you all can link up your cheesecake recipes as well! 

From Mika:  I fell in love with butterscotch cheesecake on my flight home from London on British Airways. They had the best airline food. When I got home I tried to recreate it and this recipe turned out AMAZING. The first picture doesn't have the right number of ingredients because I had to hurry before a certain 1 year old got his hands on them. But you get the idea.

Source:  Taste of Home

Click here for printable recipe. 

The ingredients:

1-1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup cold 2% milk
1 package (3.4 ounces) instant butterscotch pudding mix
3 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 eggs, lightly beaten
Whipped cream and crushed butterscotch candies, and butterscotch sauce, optional

Directions:
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar and 12-14 crushed butterscotch hard candies; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan into a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream , butterscotch or caramel sauce and butterscotch candies if desired. Makes 12 servings.
Enjoy!

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