WHITE CHOCOLATE RASPBERRY CHEESECAKE

WHITE CHOCOLATE RASPBERRY CHEESECAKE

 

 

Servings: 16

 

CRUST:
=
1 1/2 cups chocolate cookie crumbs
1/4 cup butter, melted

 

FILLING:
=
1 bag (12 oz.) white vanilla baking chips
3 pkgs. (8 oz. Each) cream cheese, softened
1/2 cup sugar
1/2 cup whipping cream
3 eggs

 

GLAZE & GARNISH:
=
1 pint (2 cups) fresh raspberries
3 tbsp. Raspberry jelly

 

Heat oven to 325 degrees. Lightly grease 9x13-inch springform pan.

 

Mix cookie crumbs and butter and press evenly on bottom and onto sides of
pan.

 

Microwave vanilla chips on high 1 minute or until melted. Stir til smooth.
In a large bowl, beat cream cheese til smooth. Beat in sugar, then melted
chips. Beat well, add whipping cream and eggs until well blended. Spoon over
crust.

 

Bake 1 hour 10 minutes or until edges are set but center of cheesecake still
jiggles slightly when moved.

 

Turn oven off; open oven door to 4 inches, leave cheesecake in for 30
minutes longer. Remove from oven, cool on coolling rack 30 minutes.

 

Without releasing sides of pan, carefully run knife around edge of pan to
loosen cheesecake. Refrigerate uncovered about 3 hours.

 

Arrange berries on top of chilled cake. Microwave jelly on high 30 seconds, stir til smooth. Brush or spoon over berries. Store cheesecake covered in fridge.

 

Billie C.

Click for weather forecast