SEE BELOW
*Use Basic Recipe *Use Graham Cracker Crust found under Crust
Variations.
This rich dessert gets even more decadent with the addition of white
chocolate and raspberry. Coupled with a graham cracker crust, this
luscious versions’s a real winner.
In heatproof bowl over pot of hot, not simmering, water combine heavy
cream from basic recipe with 6 oz of coarsely chopped white
chocolate. heat, stirring frequently, until mixture is melted and
smooth. Stir into cream cheese, sugar and flour mixture until smooth.
Proceed with recipe as directed. Reserve 1 cup batter; pour
remaining batter into prepared pan. In blender for food processor
puree thawed 12 oz frozen unsweetened respberries; strain. Combine
raspberry puree and 1-2 drops red food cloring with reserved
cheescake batter. Swril raspberry mixture into cheesecake batter in
pan. Bake 1 hour, 45 minutes or until center of cheesecake is et.
Garnish with white chocolate curls and fresh raspberries, if desired.
Yields
16 Servings