My family always has at least two desserts on special occasions. We do it this way for two reasons: my brother only likes apple pie and ice cream cake; and I don’t like apple pie or ice cream cake.
On holidays, my mother will make or buy an apple pie, and I will make something else, usually a cheesecake. I try to make a different one each time, but the white chocolate cheesecake with raspberry swirl was very popular and made multiple appearances.
This time, I decided to make another white chocolate cheesecake, but made a blueberry topping instead. It was a huge hit at Thanksgiving. It was delicious and smooth and creamy. The key to a creamy cheesecake are room temperature ingredients. I place the cream cheese in the mixing bowl, turn it to medium speed, and walk away for five minutes. Also, scrape down the bowl every chance you can. This ensures that all of the ingredients mix evenly, so you aren’t left with any clumps of cream cheese. Finally, baking in a water bath (even if the original instructions don’t say to) will help prevent cracking.