I wanted something special for Thanksgiving and since the meal itself was pretty healthy we went all out with dessert. This cheesecake was definitely all out!
Set the cream cheese out to soften a couple hours ahead.
1 cup all purpose flour (I used spelt)
1 tablespoon sugar
1/2 cup cold butter, cut into chunks
Whirl in a food processor until dough forms.
Line 9" springform pan with parchment paper and press the dough on the bottom and sides of pan.
Set this aside and make the cream cheese mixture.
4 8oz. packages cream cheese, softened
1 cup sugar
1 1/4 teaspoons vanilla
12 oz. bag of white chocolate chips or a 10-12 oz. bar, chopped
In a large mixing bowl, beat the cream cheese until fluffy, add sugar and mix well.
While this bakes, make the sauce.
1 cup seedless raspberry jam
1/4 cup water
Heat the jam and water until melted and whisk together until smooth.
I like to chill cheesecake until the next day so the flavor builds and it is well set.
Before serving remove the ring from the spring form pan and gently peel the parchment paper from sides. Carefully slide the cake to a serving plate or serve on individual plates. The raspberry sauce can be drizzled (or in my case, dribbled) on top as you serve or small bowl with serving spoon passed for guests to serve themselves.