TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	graham wafer crumbs	112.0	milliliters	None
	sugar	3.0	Tbsps	None
	butter	75.667	grams	None
	whipping cream	79.333	milliliters	None
	chocolate chips	180.0	milliliters	None
	eight packages ounces cream cheese	85.049	grams	None
	eggs	3.0		None
	vanilla extract	3.0	teaspoons	None
	raspberries	2.0	pints	None

graham wafer crumbs

Qty: 112.0

Metric: milliliters

Price: None

sugar

Qty: 3.0

Metric: Tbsps

Price: None

butter

Qty: 75.667

Metric: grams

Price: None

whipping cream

Qty: 79.333

Metric: milliliters

Price: None

chocolate chips

Qty: 180.0

Metric: milliliters

Price: None

eight packages ounces cream cheese

Qty: 85.049

Metric: grams

Price: None

eggs

Qty: 3.0

Metric:

Price: None

vanilla extract

Qty: 3.0

Metric: teaspoons

Price: None

raspberries

Qty: 2.0

Metric: pints

Price: None

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Instructions

Step 1: To make the crumb crust

Ingredients:

• crust

Step 2: In a small bowl combine the graham crumbs, sugar and melted butter.

Ingredients:

• butter
• sugar

Equipment:

• bowl

Step 3: Press into the bottom of a lightly greased springform pan. (Grease bottom only! I also like to line the bottom with parchment paper for easy release of the cheesecake from the pan when it has cooled.)

Equipment:

• baking paper
• springform pan

Step 4: To prepare the cheesecake

Step 5: In a double boiler, melt together the cup whipping cream and 1 cup pf white chocolate chips. You want this just at the melting point, so be careful not to overheat it.

Ingredients:

• white chocolate chips
• whipping cream

Equipment:

• double boiler

Step 6: Let it cool to lukewarm if necessary after melting. Set aside to cool while you prepare the rest of the cheesecake batter.

Step 7: Cream together the cream cheese and cup sugar for a few minutes, scraping the bowl often.

Ingredients:

• cream cheese
• cream
• sugar

Equipment:

• bowl

Step 8: Add the eggs, one at a time, beating well after each addition.

Ingredients:

• egg

Step 9: Stir in the vanilla extract and melted white chocolate.

Ingredients:

• vanilla extract
• white chocolate

Step 10: Finally blend in the 1 cup of whipping cream until smooth.

Ingredients:

• whipping cream

Step 11: Pour over the prepared base and bake in a bain marie (See Note) at 325 degrees F for 60 to 70 minutes. The cheesecake may be beginning to lightly brown at the edges but a cheesecake does not need to brown at all to be fully baked. The surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Ingredients:

• base

Equipment:

• double boiler
• oven

Step 12: Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface)

Equipment:

• knife
• oven
• frying pan

Step 13: Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (Do not put a hot cheesecake into the fridge to cool quickly, this may result in an under baked cheesecake because the residual heat actually continues to set the cheesecake after it comes out of the oven).

Equipment:

• wire rack
• oven

Step 14: To finish the cheesecake

Step 15: When completely cool cover the top with fresh raspberries and garnish with melted white chocolate if desired.

Ingredients:

• white chocolate
• raspberries

Step 16: Chill completely in the refrigerator until ready to serve.