White Chocolate Raspberry Cheesecake
Sunday, February 22, 2009
Ingredient
- 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
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
February 22, 2009 at 8:18 PM
Wow! These are all of my favorite ingredients in one. Thank you.