White Chocolate Raspberry Cheesecake
List of Ingredients
Crust:
1 1/2 cups crushed chocolate wafers-about 25
3 TBSP melted butter
Filling:
1-12 ounce package slighly sweetened raspberries, thawed, pureed, and strained
1 TBSP sugar
1 tsp cornstarch
1 6 ounce package white chocolate baking squares, chopped
3 8 ounce packages of cream cheese, brought to room temperature
1/2 cup sugar
3 large eggs
Recipe
make crust of wafer crumbs and butter. Press onto the bottom of 9" springform pan, set aside. In small saucepan combine raspberry puree, 1 TBSP sugar, and cornstarch, stirring well. Cook and stir over medium heat until thick and bubbly. Continue to cook for two more minutes. Set aside to cool.
Melt chocolate over low heat, set aside to cool.
In large bowl, beat cream cheese and 1/2 cup of sugar until well blended. Add eggs one at a time, beating just until combined after each. Gradually add melted chocolate until blended. Spread filling over crust. Spoon 1/2 cup of raspberry mixture onto filling. Swirl with a knife to marbelize. Cover and chill remaining raspberry sauce, return to room temperature before serving.
Bake at 350 degrees for 35-40 minutes or until the center appears set when shaken, but do not over-bake. Cool for 15 minutes on wire rack. Loosen crust from sides of pan. Cool for another 30 minutes, then remove sides of pan. Cool completely and chill for at least 4 hours before slicing. Serve with remaining raspberry sauce.
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