Raspberry White Chocolate Cheesecake

A few summers ago I started a tradition of baking my friend Angela a cheesecake for her birthday. The first of the cheesecakes was a raspberry white chocolate cheesecake that we served at a surprise backyard garden birthday party in Kingston. The next year in Halifax, I tried a new cheesecake recipe - chocolate caramel cheesecake, which was also a success. Last summer, after reminiscing about the delicious first cheesecake of the tradition, I went back to raspberry white chocolate. This summer I once again made raspberry white chocolate cheesecake - you could say that it's becoming a bit of a classic.

But really, this cheesecake is just about perfect. It has a layer of fresh raspberries, and the subtle tastes of both white chocolate and amaretto blended into the delicious cream cheese flavour. Need I say more?

The Recipe:

Crust:
1 1/3 cup graham cracker crumbs
1/4 cup sugar
1 tbsp butter, melted
3 cups fresh raspberries
Filling:
2 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block regular cream cheese, softened
1 cup sugar
1/4 cup amaretto
2 tbsp flour
2 tsp vanilla extract
1/4 tsp salt
3 ounces white chocolate, melted
3 large eggs
Fresh raspberries (optional)

1. Preheat oven to 325 F.

2. Combine graham cracker crumbs, sugar and melted butter in a small bowl. Firmly press mixture into base of a 9-inch springform pan coated with cooking spray. Arrange berries in crust; set aside.
3. Beat cream cheese in a large bowl at medium speed of a mixer until smooth. Add 1 cup of sugar, amaretto, flour, vanilla, salt and white chocolate; beat until smooth. Add eggs, 1 at a time, beating well after each addition.
4. Pour cheese mixture into prepared pan. Bake at 325 for 1 hour and 10 minutes, or until almost set.
5. Remove cheesecake from oven, cool to room temperature.
Cover and chill at least 4 hours before serving.
6. Serve garnished with additional raspberries, if desired.

Raspberry White Chocolate Cheesecakes: A pictorial history

2009 edition, served with a raspberry coulis. Photo courtesy of Polina

2011 edition being cut by the birthday girl!

This year's cheesecake!

Angela joked with me this year on her birthday that maybe I'd started a tradition that one year I'll get sick of - but still feel obligated to make her a cheesecake, and then come to resent the cheesecake. Maybe. But how could anyone resent cheesecake? I like having an excuse to make this most delicious cheesecake once a year in August! Maybe next year I could try something other than raspberry white chocolate... but we'll see about that.

Happy Cheesecake Baking!

Caroline