Well, to be more specific: Junior’s White Chocolate & Raspberry Swirl Cheesecake with Junior’s Sponge Cake Crust. This is the longest recipe I’ve logged on Butter.City so far. It’s probably the longest a recipe can be in its entirety before I lose interest and. I guess it didn’t help that I made the full portion of this cheesecake, which is a lot of cheesecake. Volumes were much larger than typical for me. But you know, I did it, with just a teeny tiny snafu (overbaked the cheesecake – but luckily no burnt aroma). If you are up for a challenge, this cheesecake was definitely pretty delicious. It was on the sweet side though, I’d probably take out a third of the sugar next time.
- You need:
- 1 small bowl
- Small whisk
Cream together 1/4 c unsalted butter and 8 oz cream cheese, both fully softened (in the microwave if needed). Stir in 1 tsp vanilla extract. Whisk in about 1 c powdered sugar, 2 Tbsp at a time until the frosting reaches your desired sweetness level and consistency. Note here that the frosting will get a tiny bit thicker as it cools. I used about 1 cup of powdered sugar and about only 1 out of 8 taste testers thought it was too sweet.
Yeahhhh buddy, cheesecake! This cheesecake has neutral flavor (not too creamy or cheesy) and medium texture – not too soft and not too hard. That might sound boring but it’s actually a great go-to cheesecake recipe that never disappoints.