Ingredients
1 cup chocolate cookie crumbs 1/4 cup butter, melted 1 (10 ounce)
package frozen raspberries 1/2 cup plus 5 tablespoons white sugar, divided 2
teaspoons cornstarch 1/2 cup water 2 cups white chocolate chips 1/2 cup half
and half 3 (8 ounce) packages cream cheese, softened 3 eggs 1 teaspoon vanilla
Extract Directions
1. Preheat oven to 325F.
2. In a small bowl, combine cookie crumbs, 3 tablespoons sugar and
butter and press into the bottom of a 9 inch springform pan.
3. In a small saucepan, bring to a boil raspberries, 2 tablespoons sugar,
cornstarch and water. Boil 5 minutes, until sauce thickens. Strain to
remove seeds.
4. In a double boiler melt white chocolate chips with half and half over
low heat, stirring until smooth.
5. In a large mixing bowl, beat together cream cheese with remaining
sugar until smooth. Beat in eggs one at a time followed by vanilla and
melted white chocolate.
6. Pour half of the batter into crust. Spoon 3 tablespoons raspberry sauce
into batter, then top with remaining batter and finally 3 more
tablespoons sauce. Swirl batter with a knife to make create marbled
effect. Refrigerate remaining sauce.
7. Bake 55 to 60 minutes, until center is set. Cover and chill overnight.
8. Warm remaining sauce and pour over top.
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