Hola, guys! I haven't really been on here that much, so I decided to give you guys another recipe! Here's how to make White Chocolate Raspberry Cheesecake!!
3 tablespoons chocolate cookie crumbs
1-3/4 teaspoons white sugar
2-1/4 teaspoons butter, melted
1/4 (10 ounce) package frozen raspberries
1 teaspoon white sugar
1/4 teaspoon cornstarch
1 tablespoon and 1-1/2 teaspoons water
1/4 cup and 2 tablespoons white chocolate chips
1 tablespoon and 1-1/2 teaspoons half-and-half cream
1/2 (8 ounce) package cream cheese, softened
1 tablespoon and 1-1/2 teaspoons white sugar
1/2 eggs
1/8 teaspoon vanilla extract
DIRECTIONS:
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate.
Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. 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. Serve with remaining raspberry sauce.
________________________________________
I hope that, if you guys ever get to try it, really like it. Again, this is another family recipe. Bye, guys!
3 tablespoons chocolate cookie crumbs
1-3/4 teaspoons white sugar
2-1/4 teaspoons butter, melted
1/4 (10 ounce) package frozen raspberries
1 teaspoon white sugar
1/4 teaspoon cornstarch
1 tablespoon and 1-1/2 teaspoons water
1/4 cup and 2 tablespoons white chocolate chips
1 tablespoon and 1-1/2 teaspoons half-and-half cream
1/2 (8 ounce) package cream cheese, softened
1 tablespoon and 1-1/2 teaspoons white sugar
1/2 eggs
1/8 teaspoon vanilla extract
DIRECTIONS:
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate.
Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. 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. Serve with remaining raspberry sauce.
________________________________________
I hope that, if you guys ever get to try it, really like it. Again, this is another family recipe. Bye, guys!
Comment 1 like





