"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

White Chocolate Raspberry Cheesecake Recipe

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

Betty Ulibarri
Added: Sunday, August 23, 2009


1-1/2 c. chocolate cookie crumbs (from 15 oz. box)
1/4 c. butter, melted

1 bag (12 oz.) white vanilla baking chips
3 packages (8 oz. each) cream cheese, softened
1/2 c. sugar
1/2 c. whipping cream
3 eggs

Glaze and garnish:
1 pint (2 c.) raspberries
3 T. raspberry jelly

Heat oven to 325. Lightly grease a 9X3 inch springform pan with shortening or cooking spray. In a medium bowl, mix cookie crumbs and butter. Press into the bottom and 1 inch up the side of pan. Microwave vanilla baking chips on high 1 minute or until melted. Stir until smooth. Beat cream cheese with electric mixer on medium for about 1 minute or until smooth. Beat in sugar until well blended. Beat in melted baking chips until well blended. Beat in whipping cream and eggs until well blended and smooth. Spoon over crust in pan. Bake for 60-70 minutes or until edge is set but center of cheesecake still jiggles slightly when moved. Turn off oven and open oven door at least 4 inches. Leave cheesecake in oven for 30 minutes longer. Remove from oven, cool on a rack for 30 minutes. Without releasing the side of pan, carefully run knife around edge of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled. Arrange raspberries on top of chilled cheesecake. Microwave jelly uncovered on high 20-30 seconds or until melted. Stir until smooth. Brush or spoon melted jelly over raspberries. Store cheesecake covered in refrigerator.




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