- 16
- 60 mins
- 120 mins
Ingredients
- 1 cup chocolate cookie crumbs
- 3 tbs. white sugar
- 1/4 cup butter, melted
- 1 (10 ounce) package frozen raspberries
- 2 tbs. white sugar
- 2 tps. cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half and half cream
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 3 eggs
- 1 tps. vanilla extract
Preparation
Step 1
In a medium bowl, mix together cookie crumbs, 3tbs. sugar and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tbs. sugar, cornstarch and water. Bring to boil and continue boiling 5 mins. or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half and half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tbs. raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 mins. or until filling is set. Cool, cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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