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Cheesecake w/ choc. Rasperry Topping

List of Ingredients




I got this from the Land o Lakes website.

Crust Ingredients:

1 1/3 cups graham cracker crumbs
1/4 cup LAND O LAKES® Butter, melted
2 tablespoons sugar

Filling Ingredients:

1 cup sugar
4 (8-ounce) packages cream cheese, softened
4 eggs
1 (12-ounce) package (2 cups) white baking chips, melted*
(We recommend NESTLÈ® TOLL HOUSE® Morsels)
1 cup chocolate fudge ice cream topping, warmed

Sauce Ingredients:

2 (10-ounce) packages frozen raspberries in syrup,
thawed
1 tablespoon cornstarch


Instructions:


Heat oven to 325°. Stir together all crust ingredients in small
bowl. Press on bottom of 10-inch springform pan. Bake 10
minutes. Cool.

Combine 1 cup sugar and cream cheese in large mixer bowl. Beat
at medium speed, scraping bowl often, until creamy (3 to 4
minutes). Add eggs, one at a time, beating well after each
addition (1 to 2 minutes). Stir in melted white baking chips.
(Mixture may look lumpy.)

Pour half of cream cheese mixture into prepared crust. Spoon 1/2
cup chocolate fudge topping over cream cheese mixture in crust;
swirl with knife. Top with remaining cream cheese mixture.
Spoon remaining chocolate fudge topping over cream cheese
mixture; swirl with knife. Bake for 65 to 75 minutes or until just
set 2 inches from edge of pan.

Turn off oven; with oven door open at least 4 inches, let
cheesecake stand in oven at least 30 minutes or until center is set.
Remove from oven. Loosen sides of cheesecake from pan by
running knife around inside of pan. Cool completely. Cover;
refrigerate 8 hours or overnight.

Meanwhile, press raspberries through strainer; discard seeds.
(Strain raspberries again, if seeds still remain.) Stir together
strained raspberries and cornstarch with wire whisk in 1-quart
saucepan. Cook over medium heat, stirring constantly, until
mixture comes to a full boil (4 to 8 minutes). Boil, stirring
constantly, until slightly thickened (2 minutes). Remove from
heat. Cool 5 minutes; stir. Cover; refrigerate until serving time.

To serve, spoon raspberry sauce over each slice of cheesecake.
Store refrigerated.

*Substitute 12 ounces white chocolate.

Ingredient Substitution Index

Yield: 16 servings


Recipe