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DOUBLE DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE Recipe

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This recipe for DOUBLE DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE is from Barbara's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9 ounce package chocolate wafer cookies, coarsely broken
6 T butter, melted
FILLING
1 12 ounce package frozen, unsweetened raspberries, thawed, juices rreserved
6 ounces white chocolate, finely chopped
4 8 ounce cream cheese, rroom temprature
1 1/3 cups sugar
2 T flour
4 large eggs
2 T whipping cream
2 tsp vanilla
1/2 tsp almond extract
white chocolate curls
Directions:
Directions:
Crust: Butter 9 inch spring form pan. Double wrap outside of pan with heavy duty foil. Place cookies in processor and blend. Add butter and process until evenly moistened. Press firmly onto bottom and hallway up sides of prepared pan. Bake crust 8 minutes, cool on rack
FILLING
Press raspberries and juice through fine strainer into small bowl. Measure 1/2 cup puree for filling. Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside
Beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Do not overbeat. Add whipping cream and vanilla. Transfer 2 1/4 cups to another bowl and stir in melted white chocolate. Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter.
Pour raspberry batter into crust, place spring form pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven, let raspberry layer cool 5 minutes.
Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top Bake until filling is set in center, about 30 minutes. Cool and refrigerate until cold. Preferably overnight. Cut around pan sides to release sides. Garnish cheesecake with white chocolate curls.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Not as complicated as it looks!

 

 

 

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