Of all the cooking that I’ve done lately, I’ve ended up tossing most of the recipes in the “It was okay, but not tasty enough to make again” category. Therefore, nothing to boast about here. But I did have one big success in the past few weeks. So much so, that my boss requested it again a week later for his birthday. So I made it twice in two weeks.

Lo and behold! It’s another cheesecake recipe. I seem to have reasonable success with cheesecakes. My boss doesn’t even LIKE cheesecake that much, but he loved this one. And I have to say. . . even “I” liked this one.

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Here’s what you need for the crust.

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And here’s what you need for the tasty part.

WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter

FILLING:
3 pkgs (8 oz each) cream cheese, room temperature
3/4 cup sugar
1/3 cup sour cream
3 Tbl All-Purpose Flour
1 tsp vanilla extract
3 eggs, lightly beaten
1 pkg (10 – 12 oz) vanilla chips
1/4 cup seedless raspberry jam

In a small bowl, combine the graham cracker crumbs, sugar and butter. Press into the bottome of a greased 9-in springform pan; set aside.

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

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

Bake at 325 degrees for 80 – 85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

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The top of my cheesecakes usually always crack open looking like they were trying to explode. But not this one. See how pretty! I learned this supercool trick. I wrapped the bottom and sides of my springform pan in a couple of layers of heavy-duty foil really tightly. I then placed the springform pan in a larger baking pan and added about an inch of hot water. I heard Paula Deen call this a “water bath”. And it worked! No cracks.

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Even though I LOVE to bake, I rarely eat a sweets. I’m more of a salty person. (Sweets don’t go very well with Miller Lite:-) But on the ever-so-rare occasion that I choose to eat dessert at a restaurant, I will most likely select a White Chocolate Raspberry Cheesecake. So when I stumbled on this recipe in a Taste Of Home magazine, I HAD to try it. It did not disappoint. Whereas I usually only take a nibble on my desserts, I actually ate this whole piece of cheesecake. It was SO the bomb delish!!