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White Chocolate Raspberry Cheesecake

You’ll Need:

1 chocolate cookie crumb crust
1 c. frozen raspberries, thawed
1/4 c. + 2 tbsp. sugar
2 8oz. packages cream cheese, room temp.
2 large eggs
2 egg yolks
1 tbsp. flour
1 tsp. vanilla
4oz. white chocolate, melted and cooled

How To:

Preheat oven to 250F.

Combine raspberries and 1 tablespoon sugar in a food processor and blend until smooth. Strain through a fine mesh sieve into a bowl; discard solids. Using an electric mixer at medium speed, beat cream cheese and remaining 1/4 cup and 1 tablespoon sugar until smooth. Add eggs and yolks one at a time, beating briefly after each addition. Add flour and vanilla and mix until combined. Fold in white chocolate.

Pour cheesecake mixture over crust, spreading evenly. Drop spoonfuls of raspberry puree on top and, using a toothpick, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag in crust.

Bake until edges are pale golden and cheesecake is set in center, 1 hour and 20-25 minutes. Let cool completely on a wire rack, then cover and refrigerate until chilled, at least 2 hours.

Makes: 8 servings

Prep Time: 30 minutes
Chill Time: 2 hours
Cook Time: 1 hour, 25 minutes
Calories: 531

Source: Unknown.

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