Wednesday, July 14, 2010

White Chocolate & Raspberry Cheesecake

Crust
2 cups crushed Oreo cookies (leave the filling in, I use my food processor to mash them up fine)
2 tablespoons sugar
1/4 cup melted butter

Raspberry sauce
1 12 ounce package of frozen raspberries
2 tablespoons sugar
2 teaspoons corn starch
1/2 cup water

Filling
2 cups white chocolate chips
1/2 cup heavy cream
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
In a medium bowl, mix together cookie crumbs, sugar and melted butter. Press mixture into the bottom of a 9 inch springform pan.

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

Preheat oven to 325 degrees. Melt the white chocolate with the heavy cream (I melt mine in the microwave at 50% power), stir it smooth.

In a large bowl, mix the cream cheese and sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and melted white chocolate. Pour half the batter into the springform pan over the crust. Spoon 3 tablespoons of the raspberry sauce on top. Pour the remaining batter over that, and spoon 3 more tablespoons of raspberry sauce on top. Swirl batter with a butter knife to create a marbled effect. Reserve remaining raspberry sauce for topping.

Bake for 55-60 minutes or until filling is just set. Turn off oven and let cheesecake cool inside to prevent cracking. Remove and let cool, then cover with plastic and refrigerate 8 hours before removing from pan. Top with remaining raspberry sauce and some chocolate curls.

Savor it, then pray for forgiveness

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