White chocolate cheesecake with raspberry sauce

Yield: 10 Servings

Measure Ingredient
\N 4 Eggs

~---------------------------------MM BY HP---------------------------------- 2 lb Cream cheese

1 c Sugar

1 ts Vanilla

8 oz White chocolate

1 pn Salt

~-----------------------------RASPBERRY SAUCE------------------------------ 1½ c Raspberries

1 ts Vanilla

1 ts Honey

: Splash of white wine or : Liqueur

Cream the cheese and sugar well. Add eggs one at a time, beating after each. Melt chocolate either in microwave or over hot water. Add vanilla and chocolate to batter and blend in well.

Pour into a 10 inch springform pan and put foil around it to keep out water. Place in a water bath and bake at 250 degrees for approx 1 hour.

Let stand for 2 hours at room temperature, then chill for 12 hours.

Sauce: Blend all together in blender.

Serve cheesecake w/ sauce.

From Country Inns USA

Posted to MM-Recipes Digest V4 #299 by "Fred Goslin" <fjgoslin@...> on Nov 18, 1997

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