White Chocolate Berry Cheesecake

  1. Puree and strain raspberries.
  2. Mix crushed wafers and margarine or butter.
  3. Press into the bottom of a 9 inch springform pan.
  4. Set aside.
  5. Meanwhile, in a small saucepan combine pureed raspberries, sugar, and cornstarch, stirring well.
  6. Cook and stir over medium heat until thickened and bubbly.
  7. Cook and stir 2 minutes more.
  8. Set aside to cool.
  9. Meanwhile melt chocolate over low heat, stirring.
  10. Set aside to cool.
  11. In a large bowl beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until well blended.
  12. Add eggs, 1 at a time, beating just until combined after each addition.
  13. Gradually beat in melted white chocolate until blended.
  14. Spread over crumb crust.
  15. Spoon 1/2 cup of raspberry mixture over filling; swirl with a knife to marbleize.
  16. Cover and chill remaining raspberry sauce; return to room temperature before serving.
  17. Bake in a 350F (180C) F oven for 35 to 40 minutes or until center appears set when shaken.
  18. Cool 15 minutes on a wire rack.
  19. Loosen crust from sides of pan.
  20. Cool 30 minutes more; remove sides of pan.
  21. Cool completely.
  22. Chill at least 4 hours before slicing.
  23. Serve with remaining raspberry mixture.

chocolate wafer crumbs, butter, raspberries, sugar, cornstarch, white chocolate, cream cheese, sugar, eggs

Taken from recipeland.com/recipe/v/white-chocolate-berry-cheesecak-44785 (may not work)

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