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White Chocolate Raspberry Cheesecake

    1 cup chocolate cookie crumbs
    3 tablespoons white sugar
    1/4 cup butter, melted
    1 (10 ounce) package frozen raspberries
    2 tablespoons white sugar
    2 teaspoons cornstarch
    1/2 cup water
    2 cups white chocolate chips
    1/2 cup half-and-half cream
    3 (8 ounce) packages cream cheese, softened
    1/2 cup white sugar
    3 eggs
    1 teaspoon vanilla extract

  In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar,
 and melted butter. Press mixture into the bottom of a 9 inch spring-
 form pan.

  In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch,
 and water. Bring to boil, and continue boiling 5 minutes, or until
 sauce is thick. Strain sauce through a mesh strainer to remove seeds.

  Preheat oven to 325F. In a metal bowl over a pan of simmering water,
 melt white chocolate chips with half-and-half, stirring occasionally
 until smooth.

  In a large bowl, mix together cream cheese and 1/2 cup sugar until
 smooth. Beat in eggs one at a time. Blend in vanilla and melted white
 chocolate. Pour half of batter over crust. Spoon 3 tablespoons
 raspberry sauce over batter. Pour remaining cheesecake batter into
 pan, and again spoon 3 tablespoons raspberry sauce over the top.
 Swirl batter with the tip of a knife to create a marbled effect.

  Bake for 55 to 60 minutes, or until filling is set. Cool, cover with
 plastic wrap, and refrigerate for 8 hours before removing from pan.
 Serve with remaining raspberry sauce.