White Chocolate Berry Cheesecake

1. 1

   Puree and strain raspberries.

2. 2

   Mix crushed wafers and margarine or butter.

3. 3

   Press into the bottom of a 9 inch springform pan.

4. 4

   Set aside.

5. 5

   Meanwhile, in a small saucepan combine pureed raspberries, sugar, and cornstarch, stirring well.

6. 6

   Cook and stir over medium heat until thickened and bubbly.

7. 7

   Cook and stir 2 minutes more.

8. 8

   Set aside to cool.

9. 9

   Meanwhile melt chocolate over low heat, stirring.

10. 10

    Set aside to cool.

11. 11

    In a large bowl beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until well blended.

12. 12

    Add eggs, 1 at a time, beating just until combined after each addition.

13. 13

    Gradually beat in melted white chocolate until blended.

14. 14

    Spread over crumb crust.

15. 15

    Spoon 1/2 cup of raspberry mixture over filling; swirl with a knife to marbleize.

16. 16

    Cover and chill remaining raspberry sauce; return to room temperature before serving.

17. 17

    Bake in a 350F (180C) F oven for 35 to 40 minutes or until center appears set when shaken.

18. 18

    Cool 15 minutes on a wire rack.

19. 19

    Loosen crust from sides of pan.

20. 20

    Cool 30 minutes more; remove sides of pan.

21. 21

    Cool completely.

22. 22

    Chill at least 4 hours before slicing.

23. 23

    Serve with remaining raspberry mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.