Title :: White Chocolate Cheesecake with Raspberries
Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
  • Crust:
  • 2 cups dry bread crumbs
  • 1/3 cup sugar
  • 1/2 cup toasted pecans
  • 4 Tablespoons melted butter
  • 1/2 teaspoon ground cinnamon
  • Filling:
  • 1 pint fresh raspberries
  • 4 (8 oz.) packages cream cheese
  • 1 cup sugar
  • 3 eggs
  • 3 oz. white chocolate, melted
  • 1/2 cup whipping cream, unwhipped
  • 2 Tablespoons cornstarch
  • 1 Tablespoon vanilla
  • Sour Cream Topping:
  • 2 cups sour cream
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 2 Tablespoons black raspberry liqueur
  • Quick Raspberry Sauce:
  • 16 oz. frozen raspberries, slightly thawed
  • 1 pint fresh raspberries
  • 1 Tablespoon black raspberry liqueur
  • chocolate curls
Description ::
From: Joan Kindbeg, of Jackson, WI

Combine crust ingredients. Pat into the bottom and slightly up the sides of a 10 inch springform pan.

Wash the raspberries and drain well on paper towel.

In a large mixing bowl, cream the cream cheese. Add sugar and blend in well. Add eggs one at a time and mix well on a low speed of electric mixer. Add melted white chocolate, whipping cream, cornstarch and vanilla. Blend well at low speed.

Pour 1/3 of the mixture into the prepared crust. Dot surface with rasperries. Repeat twice. Push the top berries under the mixture.

Bake in a 350 degree oven for 55 to 60 minutes or until moderately set.

When the cheesecake is done, remove from the oven and let it stand for 15 minutes. DO NOT TURN OVEN OFF.

In a small bowl, combine the topping ingredients, mixing well to blend. Spread mixture on top of the cheesecake. Return cake to the oven for 5 minutes.

Remove from oven to a cooling rack. Run a sharp knife around the upper edge of the hot cheesecake to help prevent cracking.

When the cheesecake reaches room temperature, remove it from the springform.

Garnish the cooled cheesecake with the reserved raspberries and chocolate curls.

Refrigerate until serving time.

Sauce:
Puree thawing raspberries in blender or a food processor. Strain out seeds, if desired. Reserve a few fresh rasperries for garnish. Add fresh berries and liqueur. Mix carefully.

To serve - slice the cake and spoon on the raspberry sauce.

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