Article: White Chocolate Raspberry Cheesecake
Categories: Cheesecake | Sweet Treats
Description: a tantalizing flavor combination of white chocolate and raspberry
Text: 1/4 cup of whipping cream
1 1/2 cups of crushed nilla wafersdirections
1 3/4 cups of granulated sugaringredients for the crust
6 squares one oz each of white chocolate melted
6 tablespoons of granulated sugar
2 cups of raspberries fresh or frozen (if using frozen allow to thaw)in a small saucepan, bring the cream to a simmer. add a small amount of the cream at a time into the white chocolate. whisk until smooth. cool slightly and then pour on top of the cheesecake. cover and chill overnight. remove sides of pan. next gently stir in the raspberries. pour over the crust. return the cheesecake to the baking sheet. bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set. cool on wire rack for 10 minutes. carefully run a knife round edge of pan to loosen. cool one hour longer.over a double boiler melt the remaining 6 squares of white chocolate.
4 eggs lightly beaten
in a large mixing bowl, beat the cream cheese and sugar until smooth. gradually beat in cream. add eggs; beat on low speed until combined. gently stir in the melted white chocolate.
4 packages (8 oz each) cream cheese, softened
this cheesecake recipe comes from http://www.tasteofhome.com/recipes/two-tone-cheesecake i have altered it to have white chocolate and raspberries.
- in a double boiler melt 12 squares of white chocolate.
12 squares white chocolate, melted and cooled
6 tablespoons of melted butter
3/4 cup heavy whipping cream
- in a bowl, combine cookie crumbs, sugar, and butter. press into the bottom of a greased 10 inch springform pan. place on a baking sheet. bake at 325 degrees for ten minutes. cool on a wire rack.
ingredients for the filling
ingredients for the topping
Relevant Website: http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
- anonymous : That sounds so good!