Ingredients
- 1-1/2 C crushed chocolate wafers
- 3 Tbs butter
- 12oz pkg frozen red raspberries, thawed, pureed and strained
- 1 Tbs raspberry liqueur or sugar
- 1 tsp cornstarch
- 24 oz cream cheese
- 5 tsp cornstarch
- 3/4 C sugar
- 3 eggs; 1 egg yolk
- 6 oz white chocolate, melted
- 1 tsp vanilla
Preparation
Step 1
Mix crushed wafers and buuter. Press into bottom of 9" springform pan. In a small saucepan combine pureed raspberries, liqueur and cornstarch, stirring well. Cook and stir over medium heat till thickened and bubbly, cook 1 minute longer.
In a large bowl mix cream cheese, sugar and cornstarch till smooth. Add eggs 1 at a time till just combined. Gradually stir in melted white chocolate, add vanilla.
Pour over crust. Spoon 1/2 C of raspberry mixture over filling; swirl with a knife to marbleize. Cover and chill remaining raspberry mixture.
Bake in a 350* oven for 15 minutes. Lower temp to 200* bake 1 hour 10 min longer, till center is almost set. Carefully run knife around edge of cake. Leave in oven turned off for 1 hour to set fully.
Serve with remaining sauce.