- 12
- 30 mins
- 70 mins
Ingredients
- 1 1/2 cups crushed chocolate wafers (about 25)
- 3 Tbs. butter, melted
- 1 12-oz. pkg. frozen lightly sweetened red raspberries, thawed, pureed, and strained
- 1 Tbs. raspberry liqueur
- 1 tsp. cornstarch
- 1 6-oz. pkg. white chocolate baking squares, chopped
- 3 8-oz. pkg. cream cheese, softened
- 1/2 c. sugar
- 3 eggs
Preparation
Step 1
Mix crushed wafers and butter. Press onto bottom of a 9-inch springform pan. Set aside
In small saucepan combine pureed raspberries, liqueur and cornstarch, stirring well. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Set aside to cool. Meanwhile melt chocolate in microwave, watching carefully. Set aside to cool.
In large bowl beat cream cheese and 1/2 c. sugar with electric mixer on medium speed till well blended. Add eggs, 1 at a time, beating just till combined after each addition. Gradually beat in melted white chocolate till blended. Spread over crumb crust. Spoon 1/2 c. raspberry mixture over filling; swirl with a knife to marbleize. Cover and chill remaining raspberry sauce.
Bake in 350° oven for 35-40 minutes or till center appears set when shaken. (Do not overbake.) Cool 15 minutes on 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.