White Chocolate Raspberry Cheesecake  

Sunday, February 22, 2009


  • crumbs of 1 of cup biscuit of chocolate
  • 3 spoonfuls with white sugar soup
  • butter of 1/4 cup, molten
  • (of 10 ounces) frozen raspberries 1 per package
  • 2 spoonfuls with white sugar soup
  • reduce to starch corn of 2 spoons with coffee
  • the water of cup of 1/2
  • pieces of white chocolate of 2 cups
  • cream with equal amounts of cup of 1/2
  • 3 (8 ounces) packs up cheese spread, softened
  • white sugar of cup of 1/2
  • 3 eggs
  • 1 vanilla extract of spoon with coffee


  1. In an average basin, mix together the biscuit crumbs, 3 spoonfuls with sugar soup, and the melted butter. Press the mixture in the content of a pan of springform of 9 inches.
  2. In a pan, combine raspberries, 2 spoonfuls with sugar soup, the corn starch, and water. Bring to boil, and continue to boil 5 minutes, or to sauce be thick. Filter sauce by a sieve of mesh to remove seeds.
  3. Preheat the furnace with 325 degrees of F (165 degrees of C). In a metal basin above a pan of fermenting water, found the pieces of white chocolate with half-half, while stirring up from time to time until smoothes.
  4. In a large basin, mix together the sugar of cheese spread and cup of 1/2 until smoothes. Egg beat one by one. Mix inside vanilla and the molten white chocolate. Pour half of the paste smoothes above the crust. Manage 3 spoonfuls with sauce soup with raspberry above smooth paste. Pour the remaining smooth paste of cake to cheese in the pan, and manage 3 more spoonfuls with sauce soup with raspberry above the top. Paste smoothes movement with the end of a knife to create a marbled effect.
  5. Make cook with the furnace during 55 to 60 minutes, or until the filling is placed. Cool, cover with plastic envelope, and refrigerate during 8 hours before the elimination of the pan. Be used with remaining sauce for raspberry.

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