 |
href="http://www.recipetips.com/recipe-cards/t--1950/raspberry-sauce.asp">raspberry sauce. It is a cheesecake
recipe perfect to serve Mom on Mother's
Day, at a special luncheon, or for any special guests. Search our site for other great
href="http://www.recipetips.com/recipes/fruits-and-vegetables/fruits/raspberry/">raspberry recipes.
Directions
Preheat oven to 325° F.
Place a large baking sheet with shallow sides into the oven; then add water to the baking sheet,
filling it to a half-inch depth.
In a medium bowl, combine cookie crumbs, sugar, and melted
butter. Press onto the bottom of a 9-inch springform pan. Wrap the bottom of pan with aluminum
foil.
In a medium saucepan, combine raspberries, 2 tablespoons of sugar, the cornstarch,
and water. Bring it to a boil and continue boiling until the sauce thickens, approximately 5
minutes.
Strain the sauce to remove the seeds.
In a double boiler, add the white chocolate chips and the half-n-half, stirring until the
chocolate is melted and smooth.
In a large bowl, mix together cream cheese and sugar until smooth. Add the eggs, one at a time,
beating well after each addition. Add the vanilla and melted white chocolate mixture.
Pour half of the mixture over the crust.
Spoon 3 tablespoons of the raspberry sauce over the top.
Pour the remaining cream cheese mixture into the pan and spoon 3 more tablespoons of the
raspberry sauce over the top.
Place the springform pan in the oven on the baking sheet containing the water. Bake for 60
|
|
2 |
 |
