White Chocolate Cheesecake
1/2 cup butter, softened
1/4 cup sugar
1/2 tsp vanilla
1 cup flour
Mix first three ingredients with a mixer until fluffy, Gradually add flour and mix on low. Press into the bottom of a 9 " spring form pan. Prick with fork. Bake at 325 for 25 minutes or until golden brown.
4 pkg ( 8 oz each) cream cheese, softened
1/2 cup sugar
1 tsp vanilla
12 oz white chocolate baking bars (Bakers or Ghiradelli or Lindt), melted and slightly cooled
Mix cream cheese, sugar and vanilla until blended. Add eggs, one at a time on low speed until blended. Blend in melted chocolate. Pour over baked crust.
Bake at 325 for 55 - 60 minutes or until center is almost set and cheesecake is golden. Remove from oven and run spatula around rim to loosen cake. Cool before removing from rim. Refrigerate at least four hours or over night. Serve plain or with sauce.
2 tsp cornstarch
3 Tbsp sugar (or more to taste)
1/4 cup water
12 oz bag frozen raspberries, thawed
fresh raspberries for garnish
In a small saucepan, combine cornstarch, water and sugar. Add raspberries and bring to a boil, stirring occasionally. Bring to a boil and boil one minute, stirring constantly. Serve warm or cold.
*Strain through a cheesecloth or a strainer if you prefer no seeds. Great either way but I prefer no seeds!
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