Tuesday, June 22, 2010

Possibly the best dessert I've ever made ... possibly.

Did you notice?

Did you notice the new tab up there Jackie made for me? Up at the far right end?

Yep, there it is ... "Mama Belle Cooks."

Jackie's so good. I can't even begin to imagine how to do something like that. I feel successful after I've uploaded a picture and put it in my post where it's supposed to go.

I had recipes I had posted through the years that were either my own personal recipes or those I found from different places and thought were worth sharing.

From this point on, all my recipes (which I may be posting more of now), will be in that one location. Hope you find something you like!

I definitely liked ... no, loved this dessert I made for Father's Day! The entire family, including my parents, sang its praises (well, minus La Petite Belle who doesn't like cheesecake ... weird). I promise you won't be disappointed.
White Chocolate-Raspberry Cheesecake

2 c. graham cracker crumbs
3 T. sugar
1/2 c. butter, melted
5 (8-ounce) packages cream cheese, softened
1 c. sugar
2 large eggs
1 T. vanilla extract
12 ounces white chocolate, melted and cooled slightly
3/4 c. raspberry preserves (I added another 1/2 cup or so for topping. You really can't have too much preserves if you find you want to add more.)
Garnish: Fresh raspberries

Preheat oven to 350 degrees. Combine first 3 ingredients; press crumb mixture into bottom of a lightly greased 9-inch springform pan. Bake at 350 degrees for 8 minutes; cool slightly.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 c. sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in vanilla. Add melted chocolate, beating well.

Microwave raspberry preserves in a small microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted; stir well.

Spoon half of cream cheese batter into prepared crust; spread a little more than half of melted preserves over batter, leaving a 3/4-inch border. Spoon remaining cream cheese batter around edges of pan, spreading toward the center. Cover remaining raspberry preserves, and chill.

Bake at 350 degrees for 50 minutes or until cheesecake is just set and slightly browned. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours.

Run a knife around the edge of pan, and release sides. Reheat remaining preserves briefly in microwave to melt. Pour preserves over top of cheesecake, leaving a 1-inch border. Remove sides of pan. Garnish each serving, if desired. Store in refrigerator. Yields: 12 servings.

Bon Appetit'!


sara said...

that looks absolutely divine!!! I am printing the recipe right now!!!

Michelle said...

That looks amazing!

Katie@The Baby Factory said...

Do you deliver? Those look amazing!
ANND I am so stoked about your Mama Belle Cooks tab!

Amy@My Front Porch said...

Oh my word...I'm going to show this to my hubby and I almost guarantee that he'll be BEGGING me to make it for him!