Confections from the Cody Kitchen: White Chocolate Raspberry Cheesecake

Cheesecake is one of those versatile desserts that can be dressed up in so many ways. Blame it on The Cheesecake Factory if you want, but it seems everywhere you go there are 5+ flavors of this dessert on the menu. You can add some simple fruit, pumpkin flavoring for fall, your favorite candy bar, or (in this case) some white chocolate and raspberry.

I also know that cheesecakes can be somewhat intimidating. They were for me anyhow. I always worry about them over baking, or worse, cracking. One great simple remedy for this is to cook the cheesecake in a water bath. Wrap some tin foil around a springform pan to prevent water from seeping into the pan, and then place the entire pan in a larger pan filled with hot water. *Make sure to add hot water to the larger pan, or else the first 30 minutes of baking will do nothing but heat that water.

White Chocolate Raspberry Cheesecake
2 cups crushed oreos
1 1/4 tbsp sugar
1/4 cup butter melted
1 8oz jar seedless raspberry preserves
2 cups white chocolate chips
1/2 cup half and half
3 8oz packages cream cheese, softened
1/2 cup sugar
3 eggs
1 tsp vanilla extract

Preheat oven to 325 degrees. Add first three ingredients to bowl and mix well to combine. Use hands to press mixture into bottom of 9 inch springform pan. *Make sure to wrap aluminum foil around pan first in preparation for water bath.

Crushing up the oreos. No need to get double stuff.

Oreo mixture evenly distributed in springform pan.

Empty raspberry preserves into saucepan and set over medium high heat. Heat until melted completely. *You can also make a syrup out of fresh raspberries, but preserves or jam works just as well if you're in a pinch and want to save some time.

Place white chocolate chips and half and half in heat proof bowl and microwave in 25 second increments until completely melted, stirring in between microwaving.

In large bowl mix cream cheese and 1/2 cup sugar until smooth.

Add eggs one at a time, mixing after each addition. Blend in vanilla and melted white chocolate/half and half mixture.

Hey there little buddy

Pour half of batter into prepared springform pan. Evenly drizzle half of melted preserves on top. Pour remaining batter into pan and top with rest of preserves. Use a toothpick to create desired swirl pattern.

I didn't swirl it exactly how I would have liked...this sort of looks like splatter painting.

Place springform pan into water bath. Bake for approximately 55 minutes or until center is set. Turn off oven and open oven door. Let cake cool for 1 hour, then place in refrigerator for 4 hours, or overnight.