November 27
这是第二次弄这个蛋糕了，第一次很成功，几个吃的朋友都很喜欢，有的还要求要多带点回家吃，让我好生得意。。这次感恩节特意弄来给客人吃，希望他们会喜欢。
还弄了火鸡，不过正在烤炉里，弄好后会拍出来！
Recipes是在allrecipes.com 上找的，我觉得很不错。。超级推荐。。 我弄的是草莓topping，recipes用的是raspberry sauce，同样可以用strawberry sauce。 想要更加完美的话，具体看连接，很多reviews有更好的建议，学到很多。（比如bake in water bath让cheesecake come out silky and yummy)
http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx
INGREDIENTS (Nutrition)
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter, melted
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
DIRECTIONS
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Tools 
