Saturday, October 13, 2007

White Chocolate Rasberry Cheesecake

  • 1 cup chocolate cookie crumbs
  • 3 tbsp white sugar
  • 1/4 cup butter, melted
  • 1 (10 oz) pkg frozen raspberries
  • 2 tbsp white sugar
  • 2 tsp cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 oz) pkgs cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 tsp vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tbsp sugar, & melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tbsp sugar, cornstarch, & water. Bring to boil, & continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese & 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla & melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, & again spoon 3 tbsp raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, & refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Pam T

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