White Chocolate
Raspberry Cheesecake
Crust:
1 ½ cups flour
½ cup sugar
½ cup (1 stick) butter
½ cup finely chopped macadamia nuts – toasted
4 1-ounce squares white baking chocolate – grated
1 egg – beaten
Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts, chocolate and egg. Mix well then press onto the bottom and up the sides (about 1 inch or so) of a greased 9-inch springform pan. Chill.
Filling:
8 1-ounce squares white baking chocolate – chopped
1/3 cup heavy cream
1 tablespoon vanilla
3 8-ounce packages cream cheese – softened
1 14-ounce can sweetened condensed milk
3 eggs
Raspberries – fresh or frozen
Heat heavy cream in a small saucepan over medium heat. Do not boil. Add chopped chocolate and allow to set for about 10 minutes. Stir to melt chocolate and combine. Add vanilla. Keep warm.
Combine cream cheese and sweetened condensed milk, mixing at medium speed until well blended. Add the eggs, one at a time. Stir in chocolate mixture. Mix well.
Sprinkle raspberries over chilled crust to cover. Pour cheesecake mixture over raspberries. Bake at 325 degrees for 1 hour and 20 minutes or until no longer “jiggly” in the middle. Loosen cake from rim of pan. Cool before removing rim. Chill and garnish with more raspberries.
Here's EVERYTHING you need
for the cheesecake AND the crust.
Cut the butter into the sugar and flour.
Work it until it looks like coarse crumbs.
Then add the toasted nuts, chopped
chocolate and the egg.
Mix it well....
...then press it into a springform pan.
Heat the cream then add the chopped chocolate.
Stir in the vanilla and keep warm.
Combine the cream cheese and
sweetened condensed milk.
Add the eggs.
Pour the warm cream/chocolate
mixture into the cream cheese mixture.
Fold together.
Sprinkle raspberries over the crust.
Then pour the filling over the raspberries.
This step is optional. I warmed some
raspberry sauce and drizzled it over the filling.
Then swirled it through.
Bake it up!! Enjoy!!
