~ White chocolate raspberry cheesecake Recipe ~

 
                    WHITE CHOCOLATE RASPBERRY CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheesecakes                      Chocolate
                 Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                Box NABISCO FAMOUS WAFERS,
                         -crushed
    2       tb           SUGAR
    3       tb           BUTTER, melted
                         Mix the crushed wafers with
                         -sugar and melted butter.
                         -Press
                         On bottom of 9" springform
                         -pan. Bake at 350-degrees
                         -for 8
                         Minutes. Let cool.
                         FILLING
    2 1/2   lb           CREAM CHEESE, cubed and room
                         -temperature
    2       c            SUGAR
      1/4   c            FLOUR
    5       lg           EGGS
      1/3   c            MILK
      1/2   lb           WHITE CHOCOLATE, melted
    1       pt           FRESH RASPBERRIES or 1 pkg.
                         -loose-
                         Packed, unsweetened frozen
                         -raspberries
                         (do not thaw)
                         Beat cream cheese, sugar and
                         -flour in large bowl with
                         -heavy
                         Duty mixer until very
                         -smooth. Beat in eggs, one
                         -at a time,
                         Only until blended. Stir in
                         -milk, then white chocolate,
                         -by
                         Hand.
                         Grease sides of prepared pan
                         -and pour in half of
                         -cheesecake
                         Mixer. Sprinkle with half of
                         -raspberries. Repeat with
                         Remaining cheesecake batter
                         -and raspberries, pressing
                         -the
                         Second layer of raspberries
                         -down into the batter so
                         -they
                         Don't dry out in the oven.
                         Bake at 375 degrees for 15
                         -minutes. Reduce heat to
                         -235-
                         Degrees and continue baking
                         -for 1 hour and 30 minutes
                         -or
                         Until done. Center will no
                         -longer be sticky but will
                         -not
                         Appear cooked. It will firm
                         -up upon cooling.
                         Let come to room temperature
                         -and refrigerate overnight.
                         Remove from pan.
                         TOPPING
      1/2   c            SEMI-SWEET CHOCOLATE CHIPS,
                         -melted
    2       tb           CRISCO SHORTENING
      1/2   c            HEAVY CREAM, whipped
    1       tb           POWDERED SUGAR
 
   Note, there are two White Choc. Raspberry recipes,
   they are both different...
   
   WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST
  
 
 
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