"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Cakes: White Chocolate Raspberry Cheesecake Recipe

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This recipe for Cakes: White Chocolate Raspberry Cheesecake, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Kinsman
Added: Wednesday, October 4, 2006


1 c. chocolate cookie crumbs
3 tbsp. sugar
1/4 c. butter, melted
1 10oz pkg frozen raspberries
2 tbsp. sugar
2 tsp cornstarch
1/2 c. water
2 c. white chocolate chips
1/2 c. half and half cream
3 (8oz) pkgs cream cheese, softened
1/2 c. sugar
3 eggs
1 tsp. vanilla

In a medium bowl, mix together cookie crumbs, 3 tbsp sugar and melted butter. Press mixture into the bottom of a 9 in spring-form pan.

In a saucepan, combine raspberries, 2 tbsp sugar, cornstarch, and water. Bring to boil, and continue cooking 5 min, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half and half stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tbsp raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tbsp raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55-60 min, or until filling is set. Cool, cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Personal Notes:
Personal Notes:
White chocolate curls as garnish really make this an elegant dessert. It is similar to the ones you would find in a restaurant. This is my husband's favorite cheesecake.




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