Servings: ten to twelve.
This showstopping cheesecake is topped with a pile of jewel-like glazed raspberries, a tart contrast to the sweet white chocolate filling.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).
Make Ahead Tips
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
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This cheese cake Rocks!!!
I made this cheesecake with goat creamy cheese from Trader Joes, and it was amazing. It had a "caramel-like" flavor, and my kids devoured it. I made an oreo crust out of 30 oreos and 6T butter(bake at 325 for 10 mins. This was one of the best cakes I've made.
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