Ingredients
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 3 (8 ounce) packages cream cheese
- 1/2 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
Directions
Garnish with white chocolate curls if
desired. 16 servings.
Makes 1 - 9 inch springform pan
Directions
1 Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended. Press mixture onto the bottom of a 9 inch springform pan.
2 To make raspberry sauce: In a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil. Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside. In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
3 In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time. Blend in vanilla and melted white chocolate chips. Pour half of batter over crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.
4 Bake in the preheated oven for 55 to 60 minutes, or until filling is set. Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Bake in the preheated oven for 55 to 60 minutes, or until filling is set. Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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Submitted 6/13/05.
Source: www.allrecipes.com
Submitted By: Meryl
starmer@prodigy.net
White Chocolate Raspberry Cheesecake