Thursday, January 29, 2009

Raspberry White Chocolate Cheesecake

This is one of our favorite desserts of all time. I clipped this from a magazine at least 10 years ago. Frodo has changed it up and used strawberries but I like the original raspberry the best.

Recipe: Rapsberry White Chocolate Cheesecake

9 whole graham cracker boards
3 tbsp sugar
2 tbsp butter, cut up

Process all in food processor and press into 9 inch springform pan.

1 12 oz bag of frozen raspberries
Press defrosted berries through a mesh strainer to remove seeds
3/4 cup sugar
1/3 cup cornstarch
3 pkgs cream cheese, reduced fat or neufchatel ok (room temperature)
2 tbsp lemon juice
2 tsps vanilla extract
6 oz. white chocolate chips
3 large eggs plus 1 yolk

Beat sugar, cheese, starch, lemon juice and vanilla until smooth. Beat in eggs and yolk. Melt chocolate (I do this in the microwave) and add to mixture a little at a time. Fold in 2/3 cup of rapsberry puree. You can mix it in well or leave it marbled. With remaining puree add 1 tbsp of sugar and refrigerate. Pour mixture into graham crackered pan and bake 15 mins @ 350 degrees. Reduce temperature to 250 degrees and bake 1 hour. Turn oven off and leave in oven 1 hour. Cool cake and garnish with sugar infused puree before serving.




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