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White Choc & Raspberry Ripple Cheesecake




Source of Recipe


CD Kitchen


List of Ingredients




RASPBERRY SAUCE:
1 1/2 cups unsweetened fresh or frozen raspberries -- thawed and drained
1tablespoon sugar
1teaspoonlemon juice

CHEESECAKE:
8ounces white chocolate -- chopped
2pounds cream cheese -- softened
1 1/4 cups sugar
2tablespoonsall-purpose flour
4 eggs -- room temperature
2teaspoons vanilla extract
1/2 teaspoonalmond extract
2tablespoonswhipping cream

1cup fresh raspberries -- for garnish


Recipe



Prepare a CHOCOLATE WAFER COOKIE CRUMB CRUST in a springform pan. When the
crust has completely cooled wrap the outside of the springform pan with a
large piece of aluminum foil and place in a large baking pan with sides at
least 2 inches high. Puree the raspberries in a food processor. Press
puree through a fine mesh strainer to remove the seeds. Place 1/2 cup of the
strained puree into a small bowl and mix in 1 tablespoon sugar and the lemon
juice. Set aside and save remaining puree for another use. Preheat oven to
175 degrees. In an ovenproof container, melt the chocolate, about 8 - 10
minutes. Remove from the oven, stir until smooth and set aside. Increase
oven temperature to 350 degrees. Put cream cheese in the bowl of an
electric mixer and mix, on low, until smooth. Add 1 cups sugar and mix
until smooth, about 1 minute. Mix in the flour. Add eggs, two at a time,
mixing well after each addition. Make sure to scrape down sides of
bowl. Stir in the vanilla and almond extracts. Mix in the whipping cream
then add the white chocolate. Pour into prepared crust. Drizzle raspberry
sauce over cheesecake, then, using a small spoon, swirl into the batter,
leaving swirls on the top. Do not disturb the crust. Put the cheesecake in
the oven and pour 1 inch of hot water into the large baking pan. bake 1 hour,
or until center is set. Remove cheesecake from oven and, while still in the
water bath, cover loosely with paper towels and cool for 1 hour on a wire
rack. Carefully remove from water bath, uncover, and allow to cool on rack
an additional hour. Cheesecake should feel cool to the touch by now. Cover
with plastic wrap and refrigerate at least 6 hours to overnight before serving.