Michelle Norris, better known as the Brown Eyed Baker, reveals her secret to baking the perfect cheesecake!
Summer is all about bright, fresh flavors that don't weigh down taste buds. Once the weather warms up, I love to incorporate fresh fruit in my baked goods, cheesecakes included. Berries are always a favorite because they can be dressed up in an endless number of ways - paired with chocolate, pastry cream, fresh whipped cream, and of course, cheesecake. Raspberries and white chocolate are quite a natural tandem and when swirled together into a rich and creamy cheesecake are darn near irresistible.
The key to this White Chocolate Raspberry Cheesecake recipe is to use the best quality ingredients available. White chocolate is particularly finicky when it comes to melting, so a high quality brand is a must. As for the raspberries, when I shop for berries, I always look for Driscoll's. Many berries can be hit or miss when it comes to quality - a lot of packages sport tiny berries or ones that are way past their prime; Driscoll's are always large, plump and perfectly fresh.
Now let's get to that cheesecake! Below are a number of tips for ensuring that your cheesecake turns out picture-perfect each and every time:
Michelle Norris was born and raised in Pittsburgh, PA and considers herself a sports fanatic as well as a baker extraordinaire. When she's not cheering on her favorite teams, you can find her baking up delicious treats. Discover all her tasty recipes on her blog, www.browneyedbaker.com