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Friday, July 29, 2016

white chocolate raspberry cheesecake

Ingredients

  • Servings: 1
  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 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, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Recipe

    Cook Time: 1 hr

    Ready Time: 10 hrs

  • in a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. press mixture into the bottom of a 9 inch springform pan.
  • in a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. bring to boil, and continue boiling 5 minutes, or until sauce is thick. strain sauce through a mesh strainer to remove seeds.
  • preheat oven to 325 degrees f (165 degrees c). 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 and 1/2 cup sugar until smooth. beat in eggs one at a time. blend in vanilla and melted white chocolate. pour half of batter over crust. spoon 3 tablespoons raspberry sauce over batter. pour remaining cheesecake batter into pan, and again spoon 3 tablespoons 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, and refrigerate for 8 hours before removing from pan. serve with remaining raspberry sauce.

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