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White Chocolate Cheesecake with Raspberry Sauce

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Submitted by Tricky

YIELD

1 cake

PREP

30 min

COOK

1 hrs

READY

2 hrs

Ingredients

Crust
1 237
CUP ML BREAD CRUMBS
¼ 59
CUP ML ALMONDS
chopped *
¼ 59
CUP ML BUTTER
½ 2.5
TEASPOON ML CINNAMON
¼ 59
CUP ML SUGAR
Cake
6 173.4
OUNCES ML/G WHITE CHOCOLATE CHIPS
1 453.6
POUND G CREAM CHEESE
¾ 177
CUP ML SUGAR
3 3
LARGE LARGE EGGS
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
¾ 177
CUP ML SOUR CREAM
2 3E+1
TABLESPOONS ML COCOA POWDER
Raspberry sauce
2 ½ 591
CUPS ML RASPBERRIES
1 1
X X SUGAR
to taste *
1 15
TABLESPOON ML LIQUEUR
grand marnier or cointreau, orange flavor

Directions

Place chocolate in a double boiler and heat over hot water until it melts.

Stir to blend and let cool to room temperature.

Microwave almonds and butter for crust for 1 minute.

Stir dry crust ingredients together in pan.

Add butter and nuts and pat firmly onto bottom.

Grease sides of pan.

With an electric mixer, blend cheese and sugar until smooth.

Mix in eggs, vanilla, and sour cream.

Stir in melted chocolate.

NOTE: it is important to have the cheesecake ingredients and the melted chocolate close to the same temperature when they are combined so that they blend together smoothly.

Pour into pan. Put another pan with water into the preheated oven. This will prevent the top of the cheesecake from cracking.

Bake in the middle of a preheated 325F oven for 45 minutes or until just barely set.

Turn off the oven, leave the door ajar, and let cool in oven for 1 hour longer.

Chill. Just before serving, dust cocoa through a sieve making a ring around the cheesecake.

Prepare raspberry sauce: Reserve ½ cup raspberries for garnish.

In a blender, purée the remaining berries and push through a sieve.

Stir in sugar to taste and the Grand Marnier.

To serve, spoon raspberry sauce on to desert plates.

Remove pan sides of cheesecake and cut into wedges.

Place on raspberry sauce and garnish with berries.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 404g (14.3 oz)
Amount per Serving
Calories 1181 59% from fat
 % Daily Value *
Total Fat 77g 119%
Saturated Fat 46g 231%
Trans Fat 0g
Cholesterol 341mg 114%
Sodium 726mg 30%
Total Carbohydrate 35g 35%
Dietary Fiber 7g 29%
Sugars g
Protein 44g
Vitamin A 48% Vitamin C 35%
Calcium 30% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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