Cheesecake ( white chocolate raspberry )

Yield: 6 Servings

Measure Ingredient
½ Box NABISCO FAMOUS WAFERS, crushed
2 tablespoons SUGAR
3 tablespoons BUTTER, melted
Mix the crushed wafers with sugar and melted butter. Press
On bottom of 9" springform pan. Bake at 350-degrees for 8
Minutes. Let cool.
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-
Packed, unsweetened frozen raspberries
(do not thaw)
Beat cream cheese, sugar and flour in large bowl with heavy
Duty mixer until very smooth. Beat in eggs, one at a time,
Only until blended. Stir in milk, then white chocolate, by
Hand.
Grease sides of prepared pan and pour in half of cheesecake
Mixer. Sprinkle with half of raspberries. Repeat with
Remaining cheesecake batter and raspberries, pressing the
Second layer of raspberries down into the batter so they
Don't dry out in the oven.
Bake at 375 degrees for 15 minutes. Reduce heat to 235-
Degrees and continue baking for 1 hour and 30 minutes or
Until done. Center will no longer be sticky but will not
Appear cooked. It will firm up upon cooling.
Let come to room temperature and refrigerate overnight.
Remove from pan.
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

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