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White Chocolate Raspberry Cheesecake
 
By kml9876 | Published on Wednesday September 17, 2008 | Categories: Cheesecake | Sweet Treats



This cheesecake recipe comes from http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake I have altered it to have white chocolate and raspberries.

Ingredients for the crust
1 1/2 cups of crushed Nilla wafers
6 tablespoons of melted butter
6 tablespoons of granulated sugar

Ingredients for the filling
4 packages (8 oz each) cream cheese, softened
1 3/4 cups of granulated sugar
3/4 cup heavy whipping cream
4 eggs lightly beaten
12 squares white chocolate, melted and cooled
2 cups of raspberries fresh or frozen (if using frozen allow to thaw)

Ingredients for the topping
6 squares one oz each of white chocolate melted
1/4 cup of whipping cream


Directions

  1. In a double boiler melt 12 squares of white chocolate.
  2. 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.
  3. 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.
  4.  Gently stir in the melted white chocolate.
  5. Next gently stir in the raspberries.
  6.  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.
  7. Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.
  8. Over a double boiler melt the remaining 6 squares of white chocolate.
  9. 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.


Article: White Chocolate Raspberry Cheesecake
Categories: Cheesecake | Sweet Treats
Description: a tantalizing flavor combination of white chocolate and raspberry
Tags: Text: 1/4 cup of whipping cream
12 squares white chocolate, melted and cooled
1 1/2 cups of crushed nilla wafers
  1. in a double boiler melt 12 squares of white chocolate.
    ingredients for the filling
    1 3/4 cups of granulated sugar
    3/4 cup heavy whipping cream
    ingredients for the topping
  2. 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.

  • 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.
    2 cups of raspberries fresh or frozen (if using frozen allow to thaw)
  • 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.
  • 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.
    this cheesecake recipe comes from http://www.tasteofhome.com/recipes/two-tone-cheesecake i have altered it to have white chocolate and raspberries.


    6 tablespoons of granulated sugar




    directions


    6 squares one oz each of white chocolate melted
    4 eggs lightly beaten
    6 tablespoons of melted butter
    ingredients for the crust
    4 packages (8 oz each) cream cheese, softened


    Relevant Website: http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
    Author: kml9876
    Comments
    • anonymous : That sounds so good!
    		•