Tuesday, 14 July 2015

White Chocolate Raspberry Cheesecake!

   Ingredients
     1 cup - chocolate cookie crumbs
     3 tbsp - white Sugar
     1/4 cup - butter, melted
     250 g - Raspberries
     2 tbsp - white Sugar
     2 tsp - corn-starch
     1/2 cup - water
     2 cups - white chocolate chips
     1/2 cup - Cream
                                                                                                             200 g - Cream cheese, softened
                                                                                                             1/2 cup - white Sugar
                                                                                                             3 - eggs
                                                                                                             1 tsp - vanilla extract

    Method

  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.
  2. Press mixture into the bottom of a 9 inch spring form pan.
  3. In a saucepan, combine raspberries, 2 tablespoons sugar, corn-starch, and water.
  4. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  5. Preheat oven to 325 degrees F (165 degrees C).
  6. In a metal bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth.
  7. In a large bowl, mix together cream cheese and .5 cup sugar until smooth.
  8. Beat in eggs one at a time. Blend in vanilla and melted white chocolate.
  9. Pour half of batter over crust. Spoon 3 tbsp raspberry sauce over batter.
  10. Pour remaining cheesecake batter into pan, and again spoon 3 tbsp raspberry sauce over the top.
  11. Swirl batter with the tip of a knife to create a marbled effect.
  12. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.
  13. Serve with remaining raspberry sauce.

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