I got this recipe from my Juniors Cheesecakes: 40 To-Die-For Recipes for New York Style Cheesecakes. Unfortunately I can't post the recipe I have asked the company before and they don't return any emails. I do highly recommend the book I made an Apple Caramel Cheesecake from it and it was heavenly click here to read that post.
The base for this cake is a sponge cake crust and then you put white chocolate in the cheesecake batter and then you dollop raspberry on top and figure 8 swirl it into the cake. I could have been a lot more aggressive with pushing the raspberry dollops into the batter to get the red swirls a bit deeper but I erred on the side of caution.
Before/After swirl and then right out of the oven. It is cooked in a water bath nice and gentle. This is one of the best cheesecakes I have ever had the texture was like butter but in a gloriously unheavy way. It has a fair amount of white chocolate in the batter giving it such a unique mouthfeel. I used light cream cheese so dont believe all the "only use full fat" hype.
Awesome! So delicious and so beautiful!
Posted by: Linda Allen | 04/22/2011 at 09:07 PM
I heart cheesecake. This looks so good.
Posted by: Ginamulic | 04/23/2011 at 06:02 AM
Beautiful.
Posted by: Alex | 05/05/2011 at 11:42 AM
Now, you're cheesecake does look good. The raspberry swirls in it are attractive. However, I won't know what it really tastes like unless i get a piece will I ;-)
Lol
I have never made this type of cheesecake but I would want to try it one day. Thank you for sharing your technique with your readers. I hope mine comes out looking as nice as yours does now and tasting good too.
Posted by: Patrice@angieslist | 12/30/2012 at 11:12 AM