I found a delicious looking recipe online for white choclate raspberry cheesecake. I made it a few weeks ago, and while it tasted amazing, it didnt quite turn out as I hoped it would. For starters the crust stuck to the sides and the bottom of the springform. Also it got a little soggy from the water bath. This was my fist cheesecake so I have been doing research to find out what might have gone wrong. I did not wrap my spring form in foil (the recipe did not say to) so I believe this may have been a big problem. Also the recipe did not call to run a knife around the edges before opening the spring form. After alot of research, these things seem to be key when making a good cheesecake. My main questions are:
1. Should you prebake the crust. Everytime ive worked with a graham cracker crust the recipe always calls for pre baking.
2. When the cheesecake is done baking (70-75 minutes) should I turn off the oven, crack open the oven door and let it cool off in there.
3. If so, do I let it cool off in the water bath.
4. When exactly should I run a knife around the edge of the cheesecake. Right after its done? After it has cooled off completely? RIght before taking it out of the spring form?
5. Since my first one stuck to the bottom, could I use parchment paper on the bottom of the pan?
Thank you to everyone who reads this extreemly lengthy post, and especially thank you to everyone who offers their friendly advice to a new cheesecake baker. :)
Here is the exact recipe:
1½ cups graham cracker crumbs
¼ cup dark brown sugar
5 Tbsp butter, melted
1 tsp vanilla
1 4.4 oz. white chocolate bar (goes on top of pressed crust)
3 8-oz cream cheese packs
¾ cup of heavy cream
2 tbs plain yogurt
1 tsp vanilla extract
1½ Tbsp corn starch
½ cup of white granulated sugar
6 oz raspberries
½ cup white granulated sugar
1 Tbsp lemon juice
1 tsp vanilla extract
½ Tbsp cornstarch
2 oz white chocolate, melted
~ Grease a 9-inch spring form and set it aside. Preheat the oven to 325.
For crust: Mix the graham cracker crumbs, sugar, melted butter and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side. Break up the chocolate into small rectangles and layer them on top of crust, evenly all over the bottom.
Start beating cream cheese and sugar on medium high speed until smooth, about 2 minutes.
Add vanilla extract, and yogurt. Mix until combined.
Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
Add corn starch and while on medium low, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again.
Pour the cheesecake batter into the spring form with crust.
In a small sauce pot, over medium heat, combine raspberries, vanilla, lemon juice and sugar. Mix well and cook, over medium heat and covered for about 10 minutes. Smash all the berries with a wooden spoon and cook for another 10 minutes on medium-low heat.
Whisk in cornstarch and strain the mixture through a fine strainer to get rid of the seeds and leftover skin. The mixture should be thickened.
Pour it slowly over the top of the cheesecake and carefully swirl it in to the cheesecake but don't mix.
Place the spring form in the oven, inside a large roasting pan. Carefully add some hot water to the roasting pan, filling it about ½ of the way up the side of the spring form.
Bake for 70-75 minutes. Sides of the cheesecake should be set but still a little jiggle in the center.
Let cook completely and refrigerate until ready to serve.