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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Taylor's White Chocolate Raspberry Cheesecake Recipe

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This recipe for Taylor's White Chocolate Raspberry Cheesecake is from E-LAB-ORATE 5th Ed., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1C. chocolate cookie crumbs
3tbsp. white sugar
1/4C. butter, melted
10 oz. frozen raspberries
2tbsp. white sugar
2tsp. cornstarch
1/2C. water
2C. white chocolate chips
1/2C. half-and-half cream
3 (8oz.) pkgs. cream cheese, softened
1/2C. white sugar
3 eggs
1tsp. vanilla
fresh raspberries and white chocolate for garnish
Directions:
Directions:
In medium bowl, mix together cookie crumbs, 3tbsp. sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan.
In saucepan, combine raspberries, 2tbsp. sugar, cornstarch, and water. Bring to boil and continue boiling 5 minutes, or until sauce is thick. Strain through mesh strainer to remove seeds.
Preheat oven to 325º. 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 1/2C. sugar until smooth. Beat in eggs one at a time. blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3tbsp. raspberry sauce over batter. Pour remaining cheesecake batter into pan and again spoon 3tbsp. 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 8 hours before removing from pan. Top with remaining raspberry sauce, white chocolate swirls, and fresh raspberries.

 

 

 

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