White Chocolate Berry Cheesecake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chocolate wafer crumbs
|
* |
| 3 | tablespoons |
butter
|
|
| 12 | ounces |
raspberries
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
| 6 | ounces |
white chocolate
chopped |
|
| 24 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| 3 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chocolate wafer crumbs
|
* |
| 45 | ml |
butter
|
|
| 346.8 | ml/g |
raspberries
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
cornstarch
|
|
| 173.4 | ml/g |
white chocolate
chopped |
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
Directions
Purée and strain raspberries.
Mix crushed wafers and margarine or butter.
Press into the bottom of a 9 inch springform pan.
Set aside.
Meanwhile, in a small saucepan combine puréed raspberries, sugar, and cornstarch, stirring well.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir 2 minutes more. Set aside to cool.
Meanwhile melt chocolate over low heat, stirring.
Set aside to cool.
In a large bowl beat cream cheese and ½ cup sugar with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, beating just until combined after each addition.
Gradually beat in melted white chocolate until blended.
Spread over crumb crust. Spoon ½ cup of raspberry mixture over filling; swirl with a knife to marbleize.
Cover and chill remaining raspberry sauce; return to room temperature before serving.
Bake in a 350℉ (180℃) F oven for 35 to 40 minutes or until center appears set when shaken.
Cool 15 minutes on a wire rack.
Loosen crust from sides of pan.
Cool 30 minutes more; remove sides of pan.
Cool completely.
Chill at least 4 hours before slicing. Serve with remaining raspberry mixture.
