Raspberry White Chocolate Cheesecake

By á-2129

Ingredients

• 32 Vanilla Wafers (crushed in a bag using a rolling pin)
• 3 Tblsp. butter (Melted)
• 3/4 cup plus 2 tsp. sugar
• 12 oz. frozen raspberries (thawed)
• 1/2 tsp almond extract
• 2 tsp. raspberry flavor extract (I used vanilla)
• 4 tsp. cornstarch
• 6 oz. white chocolate
• 4 - 8 oz. pkgs. cream cheese
• 4 large eggs

Preparation

Step 1

Mix crushed vanilla wafers, butter and 2 tsp. sugar. Press into a 9" spring form pan.

Puree raspberries and strain. Add cornstarch and cook over medium heat stirring constantly until it boils and thickens. Leave one minute. Cool. Remove 2 tblsp of the mixture for garnish.

Melt white chocolate.
Beat cream cheese and 3/4 cup sugar. Add white chocolate, eggs and almond and vanilla extract. Remove 1 cup of this mixture.
Mix 1 cup reserved creamcheese mixture with the raspberries.
Layer 1/2 of plain cream cheese in pan. Spoon 1/2 of the raspberry mixture on top and swirl for a marble effect.
Spread remaining creamcheese in pan place remaining raspberry mixture on top and use knife to create marble effect.
I used a steam bath for this cake since it almost always cracks. Make sure to wrap sides of cake pan well with aluminum foil.

Bake in 450 degree oven for 10 minutes. Reduce heat to 250 degrees and continue baking 30-45 minutes. Center should be just firm. Before serving spread reserved raspberries around sides of cake (I eliminated this step.