White Chocolate Raspberry Cheesecake.

So I guess I haven’t baked anything in the longest time nor have I really eaten out. I’ve been working 40-50 hours a week and I’ve recently been offered a new position at work. So yeah, I’ve basically been M.I.A. from life altogether. But what better way to get back into baking than with a cheesecake.

After searching around for a recipe, I settled on this one from The Little Kitchen. Instead of a chocolate graham cracker crust, I stuck with the traditional graham cracker crust instead. I had my qualms about my cheesecake batter, as I don’t think I left my cream cheese out long enough and I forgot to set my eggs out to room temperature. My batter wasn’t as smooth as I wanted it to be… but lo and behold everything still turned out A-okay!


I was attempting to make swirls.. however there was just too much raspberry filling that I kind of had to smear everything together to use it all up. Next time, I will pour half the cheesecake filling, some raspberry, then more cheesecake and top it off with the remainder of the raspberry in order to get a better swirl. But aside from that, I think it turned out pretty delicious.

After a long day at work, who wouldn’t look forward to coming home and eating this bad boy.

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