This is a favourite of mine but not something I make; it is Mr C's speciality! I assure you, it is absoluely scrumptious!
White Chocolate & Raspberry Cheesecake
Ingredients453g cream cheese, softened
3 large eggs
2 tablespoons lemon juice squeezed
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups sour cream
230g white chocolate, softened in the microwave
140g seedless red raspberry jam, microwave until fluid
207g chocolate digestive biscuits
45g butter- more if desired
1 tbsp melted butter
shaved milk chocolate
Preheat oven to 350 degrees. Make the chocolate digestive crust mixture listed below and line the bottom and partial sides of a 10-inch spring form pan. Set aside.
Cream the cream cheese and sugar in a mixing bowl until smooth and light, about 3 minutes at medium speed. Add eggs one at a time until just blended in. Add lemon juice, vanilla, salt and whip until just blended. Add sour cream and blend until just mixed well. Add white chocolate that has melted until just smooth when stirred with a fork, and blend in. You have done well !!! Taste the batter as a reward.
Pour the batter into the crust-lined pan. If you have a squirt bottle or a pastry bag with a small circular tip, fill it with the warmed (but not hot) jelly. Starting in the center of the cheesecake, squirt a thin line of the jelly in a tight circular pinwheel pattern until you reach the edge of the pan. You should have about a half-inch between the lines in the circle.
Here is the part where you make the cheesecake beautiful! Take a thin bladed knife and starting in the center of the cheesecake, draw four lines from the center to the edge of the pan, basically quartering your cheesecake (making sure not to cut to deeply into the batter). You\'ll have to wipe the knife clean between each stroke. You\'ll know what to do with the wiped batter!
Now, take the knife and draw it from the edge of the pan to the center, between the lines you made previously. See how it pulls the jelly into a beautiful pattern. No one will believe that you made it yourself.
Place the pan into water bath about 1 inch deep and cook in your preheated oven for 45 minutes. After 45 minutes shut off the oven. DO NOT open the oven door!!! Leave the cake in the shut down oven for exactly 1 hour. Remove and chill thoroughly overnight.
Decorate with strawberries near the centre of the cheesecake.
Lightly butter the sides of the cheesecake and cover with the shaved milk chocolate.