Yield: 6 Servings
Measure | Ingredient |
---|---|
½ \N | Box NABISCO FAMOUS WAFERS, crushed |
2 tablespoons | SUGAR |
3 tablespoons | BUTTER, melted |
\N \N | Mix the crushed wafers with sugar and melted butter. Press |
\N \N | On bottom of 9\" springform pan. Bake at 350-degrees for 8 |
\N \N | Minutes. Let cool. |
\N \N | FILLING |
2½ pounds | CREAM CHEESE, cubed and room temperature |
2 cups | SUGAR |
¼ cup | FLOUR |
5 larges | EGGS |
⅓ cup | MILK |
½ pounds | WHITE CHOCOLATE, melted |
1 pint | FRESH RASPBERRIES or 1 pkg. loose- |
\N \N | Packed, unsweetened frozen raspberries |
\N \N | (do not thaw) |
\N \N | Beat cream cheese, sugar and flour in large bowl with heavy |
\N \N | Duty mixer until very smooth. Beat in eggs, one at a time, |
\N \N | Only until blended. Stir in milk, then white chocolate, by |
\N \N | Hand. |
\N \N | Grease sides of prepared pan and pour in half of cheesecake |
\N \N | Mixer. Sprinkle with half of raspberries. Repeat with |
\N \N | Remaining cheesecake batter and raspberries, pressing the |
\N \N | Second layer of raspberries down into the batter so they |
\N \N | Don't dry out in the oven. |
\N \N | Bake at 375 degrees for 15 minutes. Reduce heat to 235- |
\N \N | Degrees and continue baking for 1 hour and 30 minutes or |
\N \N | Until done. Center will no longer be sticky but will not |
\N \N | Appear cooked. It will firm up upon cooling. |
\N \N | Let come to room temperature and refrigerate overnight. |
\N \N | Remove from pan. |
\N \N | TOPPING |
½ cup | SEMI-SWEET CHOCOLATE CHIPS, melted |
2 tablespoons | CRISCO SHORTENING |
½ cup | HEAVY CREAM, whipped |
1 tablespoon | POWDERED SUGAR |
Note, there are two White Choc. Raspberry recipes, they are both different...
WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST