"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

White Chocolate Raspberry Cheesecake Recipe

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This recipe for White Chocolate Raspberry Cheesecake, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Winegardner
Added: Wednesday, January 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 Cup Chocolate Graham Cracker Crumbs
3 Tbsp. Sugar
1/4 Cup Butter
Filling:
1 (10oz.) Pkg. Raspberries, frozen
2 Tbsp. Sugar
2 Tsp. Corn Starch
1/2 Cup Water
Chocolate Filling:
2 Cups White Chocolate Chips
1/2 Cup Half and Half
Cream Cheese Filling:
3 (8oz.) Pkgs Cream Cheese, softened
1/2 Cup Sugar
3 Eggs
1 Tsp. Vanilla





Directions:
Directions:
Crust: Melt butter and stir in sugar and crumbs. Press into bottom of a springfoam pan.
Raspberry Filling: Combine raspberries, sugar, corn starch and water andboil for 5 minutes or until thickened.
Chocolate Filling: Using double boiler melt chips and half and half together.
Cream Cheese Filling: In large bowl mix cream cheese, sugar, eggs and vanilla together; then stir in chocolate mixture.
Cover crust with 1/2 chocolate mixture, then spoon in 1/2 raspberry mixture. Repeat. Use a butter knife to poke in and then stir in figure 8 to create a marble look. Be careful not to scrape crust. Bake at 350 for 55 to 60 minutes or until filling is set. Open door, turn oven off, leave in for 1 hour. Then put on counter for 2 hours, then refrigerate overnight.

 

 

 

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