White Chocolate Raspberry Cheesecake Recipe
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Category: |
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Ingredients: |
Ingredients: Crust:
1 ¾ cup crushed cream filled chocolate cookies
2 Tbsp butter, melted
Filling:
3 bars (6oz box) White Baking Bars (broken into pieces)
3 packages (8 oz) cream cheese (softened)
¾ cup granulated sugar
2 tsp vanilla
3 large eggs
Raspberry swirl:
¼ cup seedless raspberry jam
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Directions: |
Directions:Preheat oven to 305 degrees.
Toss cookie crumbs and butter together in medium bowl. Press onto bottom of an ungreased 9-inch spring form pan. Bake for 10 minutes.
Microwave white baking bars in medium size bowl on medium-high for 1 minute. Stir. Microwave at additional 10-15 second intervals, stirring just until melted. Cool to room temperature.
Beat cream cheese, sugar and vanilla in larger mixer bowl until smooth. Beat in eggs. Gradually beat in melted white baking bars. Spread over chocolate crust.
Raspberry Swirl:
¼ cup seedless raspberry jam – Microwave jam on high over 30 seconds. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for swirl effect.
Fold tinfoil over cake to form a “tent”. Bake for 105 minutes + 10 minutes +5 minutes as needed or until center still moves slightly. Cool in pan on wire rack. Refrigerate until firm. |
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