Sunday, August 22, 2010
For my last post of the summer, I thought I would leave you with one of my favorite cheesecake recipes, plus a few added twists! This is seriously the creamiest cheesecake I have ever made, but it might be a bit too rich for some during the heat of summer. So I changed the recipe from cake to bar form for potentially smaller portions, switched to a graham cracker crust, and added some fresh raspberries to the top to cut through the richness.
2 cups graham cracker crumbs
5 tbsp melted butter
1/4 cup sugar
32 oz cream cheese, room temperature
14 oz sweetened condensed milk
1 cup sugar
3 tbsp cornstarch
3/4 (key) lime juice
2 tsp vanilla extract
6 oz white chocolate, melted
2 pints fresh raspberries
Preheat oven to 350°F. Line a 9x13-inch with greased foil.
Place graham cracker crumbs in a bowl and add melted butter and sugar. Mix well and then press the crumb mixture evenly onto the bottom the the 9x13-inch pan. Set aside.
With a stand mixer, beat the cream cheese, sweetened condensed milk, sugar, and cornstarch until smooth. (This is easiest when all the ingredients are at room temperature!)
Add the eggs, one at a time, beating well after each addition. Stir in the (key) lime juice and vanilla extract. Stir in the melted chocolate and then pour the batter on top of the crust, spreading evenly. Sprinkle the raspberries on top of the batter and slightly press them into the batter.
Bake at 350°F for 15 minutes. Reduce the heat to 200°F and bake for 2 hours until the center is firm. Remove the pan from the oven and run a knife around the edges. Turn off the oven and return the pan to the oven for another 2 hours. Chill overnight.