I never made a cheesecake because, although supremely simple, they intimidated me (I mean, they crack!). Also because I know I cannot be trusted near a cheesecake. After reading a quickie primer on cheesecake perfection (bake with a hot water bath to reduce cracking) I made this super simple white chocolate raspberry ditty that is highly rated on All Recipes. Many readers suggested to just nuke the white chocolate chips instead of utilizing a double broiler (who DOES that anyway?) so I did. They also said seedless raspberry jam or preserves are just as good as cooking down the whole fruit, so I did that too. With those modifications this recipe is simple and fool-proof, and perfect piled high with summer fruit for a deceptively impressive meal closer.
***The recipe, in the original form, appears below. Again, I used raspberry preserves, microwaved the 1/2 and 1/2 with the white chocolate chips, and did not add additional sugar to the crust (like Oreos don't have enough sugar?! Pah-lease.)
|This cheesecake should be called "Pseudo White Chocolate Cheesecake" because I ate half of these suckers before they got nuked.|
|Same thing with the Oreos. You know a sleeve of those things was gone before baking began. Duh.|
|For water bath (to prevent drying): Wrap spring form pan in foil and place in a jelly roll pan with about a 1/2" of hot water. Bake. Eat.|
|Tip: Arrange copious amounts of berries to hide any imperfections.|
|Poor Matt looks like he's enjoying his birthday treats alone. I swear: there were folks on the other side of the table. (Maybe.)|
Happy Super Duper Belated Birthday, Matt!