Springform Pans
White Chocolate Raspberry Cheesecake
Ingredients:
- Crust
- 2 cups Chocolate Sandwich Cookie Crumbs
- 3 tablespoon granulated sugar
- 1/4 cup (1/2 stick) butter , melted
- Filling
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cups granulated sugar
- 4 eggs
- 1/4 cup sour cream
- 1 tablespoon cornstarch
- Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
- 4 ounces white chocolate , melted and cooled
- Sauce
- 10 ounces frozen raspberries
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
Makes:
Cheesecake serves 10-12.
Instructions:
Step 1
In a bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into foil wrapped springform pan.
Step 2
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thickens. Strain through a mesh strainer to remove seeds.
Step 3
Preheat oven to 325°F
Step 4
In large bowl, beat cream cheese and sugar with electric mixer until light and fluffy. Beat in eggs one at a time. Add sour cream, cornstarch, vanilla and white chocolate until mixture is smooth.
Step 5
Pour half of the cheesecake batter over cookie crust. Spoon 3-4 tablespoons of the raspberry sauce over batter. Carefully pour remaining cheesecake batter into pan. Spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Step 6
Place springform pan into larger baking dish. Fill larger baking dish with hot water till it reaches half way up the sides of the foil wrapped springform pan.
Step 7
Bake 55 to 60 or until center of cheesecake is nearly set. Remove from of hot water and foil, let rest till cool on cooling rack. Cover and refrigerate for 8 hours.
