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White Chocolate Cheesecake with Raspberry Sauce Recipe

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

Lynne Hudson
Added: Monday, October 5, 2009


2 lbs cream cheese, softened,
1 tsp vanilla,
1 C sugar,
4 eggs, separated,
8 oz white chocolate, melted

Sauce: 1 pt fresh raspberries, strained of seeds
1 C sugar.

Beat egg whites until stiff peaks form. Set aside.
To softened cream cheese, add sugar, vanilla, and egg yolks. Mix thoroughly until all sugar is incorporated. Add melted white chocolate and combine. Gently fold in beaten egg whites until blended.

Place into greased springform pan. Bake at 250 degrees using a water bath. Bake 1 hour. Test with toothpick. If it comes out clean, take cake out, even if center moves a bit.
Cool completely and refrigerate.

Raspberry Sauce: Mix raspberries and sugar together and let sugar dissolve thoroughly. (Can heat a bit.)

Place cheesecake on a pretty plate and ladle sauce around cheesecake.




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