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White Chocolate Berry Cheesecake




Source of Recipe


Marla


List of Ingredients




White Chocolate Berry Cheesecake


1-1/2 cups crushed chocolate wafers (about 25)
3 tablespoons butter, melted
1 12-ounce package frozen lightly sweetened red raspberries, thawed, pureed, and strained
1 tablespoon raspberry liqueur or sugar
1 teaspoon cornstarch
1 6-ounce package white chocolate baking squares, chopped
3 8-ounce packages cream cheese, softened
1/2 cup sugar
3 eggs

Recipe






Mix crushed wafers and butter. Press into the bottom of a 9-inch springform pan.

Set aside.

Meanwhile, in a small saucepan combine pureed raspberries, liqueur or sugar, and cornstarch, stirring well. Cook and stir over medium heat until thickened and bubbly.

Cook and stir 2 minutes more. Set aside to cool. Meanwhile, melt chocolate over low heat, stirring frequently. Set aside to cool.

In a large bowl beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until combined after each addition. Gradually beat in melted white chocolate until blended.

Spread over crumb crust. Spoon 1/2 cup of raspberry mixture over filling; swirl with a knife to marbleize. Cover and chill remaining raspberry sauce; return to room temperature before serving.

Bake in a 350 degree F oven for 35 to 40 minutes or until center appears set when shaken. (Do not over bake.) Cool 15 minutes on a wire rack. Loosen crust from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely.

Chill at least 4 hours before slicing. Serve with remaining raspberry mixture.
Makes 12 to 16 servings.

Make-Ahead Tip: Prepare, bake, and thoroughly cool the cheesecake. Cover tightly with plastic wrap. Store in the refrigerator up to 24 hours ahead.


Makes 12 to 16 servings