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Raspberry: White Chocolate Raspberry Cheesecake

Source of Recipe

www.ichef.com


List of Ingredients

2 1/2 pounds cream cheese, cubed, room temperature
2 cups sugar
1/4 cup flour
5 large eggs
1/3 cup milk
1/2 pound white chocolate, melted
1 package loosepack unsweetened frozen raspberries


Recipe

Beat cream cheese, sugar and flour in large bowl with heavy duty mixer until very smooth. Beat in eggs, one at a time, only until blended. Stir in milk, then white chocolate, by hand. Grease sides of prepared pan and pour in half of cheesecake mixer. Sprinkle with half of raspberries. Repeat with remaining cheesecake batter and raspberries, pressing the second layer of raspberries down into the batter so they don't dry out in the oven. Bake at 375ºF for 15 minutes. Reduce heat to 235ºF and continue baking for 1 hour and 30 minutes or until done. Center will no longer be sticky but will not appear cooked. It will firm up upon cooling. Let come to room temperature and refrigerate overnight. Remove from pan.