I love cheesecake but I don’t have it very often because its usually pretty rich.
When I lived in Seattle, I used to go to a place called Cash & Carry which was on Leary St NW in the Ballard neighborhood. They had wonderful boxed cheesecakes there and I would bring one home every now and again when I had company over.
Recently we went to the Olive Garden and were going to try their white chocolate raspberry cheesecake but decided it was too expensive. I told my son that I would make him one at home.
So — here’s my first homemade cheesecake.
(For the crust)
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, softened
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1/3 cup sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 3 eggs, lightly beaten
- 1 package (10 to 12 ounces) white baking chips
- 1/4 cup seedless raspberry jam
- In a small bowl, combine the graham cracker crumbs, the sugar and the butter. Press this mixture onto the bottom of a greased 9-inch springform pan then set this aside.
- In a large bowl, beat the cream cheese and sugar until smooth. To this mixture, add the sour cream, flour and vanilla and beat this together.
- Add the eggs then beat everything together on low speed just until combined.
- Fold in the chips.
- Pour this mixture over the crust.
- In a microwave, melt the raspberry jam then stir it until its smooth. Drop the jam by teaspoonfuls over the filling batter and cut through the batter with a knife to give it a swirly look.
- Place the springform pan on a double thickness of heavy-duty foil (about 18 in. square) then securely wrap the foil around the pan. Place this in a large baking pan. Add 1 inch of hot water to the larger pan.
- Bake at 325° for 80-85 minutes or until the center of the filling 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. Cover and refrigerate overnight. Remove sides of pan.