Laura's Raspberry White Chocolate Cheesecake

This cheesecake filling is made with cream cheese, melted white chocolate chips, & pureed raspberries, and baked in a cinnamon graham cracker crust.

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Ingredients:

• Crust:
• 9 whole cinnamon graham crackers
• 3 tbsp granulated sugar
• 2 tbsp butter, melted
• Filling:
• 1 12 oz. bag frozen raspberries, thawed
• 1 tbsp sugar
• 3/4 cup sugar
• 3, 8 oz packages cream cheese, softened
• 1/3 cup cornstarch
• 2 tbsp lemon juice
• 2 tsp vanilla
• 3 large eggs plus yolk from another, all room temperature
• 1 cup white chocolate chips, melted
• Fresh raspberries, to garnish

Method

Crust: In a food processor, combine graham crackers and sugar; process until very fine. In a small mixing bowl, combine crumbs with butter and pat into a springform pan; set aside. Filling: Puree raspberries in a blender until smooth. This should make about 1 1/3 cups. Set aside two-thirds of the puree mixture for filling. Stir the 1 tbsp. sugar into remaining puree and refrigerate. Mix remaining sugar, cream cheese, cornstarch, lemon juice and vanilla. Beat at medium speed until smooth. At low speed add eggs, one at a time, and the yolk, beating just until blended. Do not overmix. Finally, beat in melted white chocolate and the two-thirds portion of puree. Pour into crust. Bake for 15 minutes in a 350 degree oven. Reduce temperature to 250 degrees and bake 1 hour. Do not open the oven. Turn oven off and let the cheesecake sit in oven for one additional hour. Cool in pan on a wire rack, then refrigerate at least 4 hours before serving. After slicing, place on a plate and pour desired amount of refrigerated puree over top; and garnish with fresh raspberries.

Notes: This is a wonderful cheesecake with an extrodinary color. Definitely a family favorite.

Number of servings: 12

Submitted By: TXThomas
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