White chocolate raspberry cheesecake
6 servings
Ingredients
| Quantity | 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 |
Directions
Note, there are two White Choc. Raspberry recipes, they are both different...
WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST