Michelle sent this recipe for Stacy's cookbook - it's one of those I keep meaning to make!
Prep time: 20 minutes plus refrigerating
Cooking time: 40 minutes
Crust:
1 ½ cups (18) crushed chocolate sandwich cookies
2 Tbsp Parkay Margarine, melted
Filling:
3 packages (8 oz each) Philadelphia Brand Cream Cheese, softened
½ cup sugar (I added a little more)
½ tsp vanilla
3 eggs
½ lb white chocolate, melted (I used 8-1oz. squares of baker’s white chocolate)
Crust: Heat oven to 350°
Mix crumbs and margarine; press onto bottom of 9 inch spring form pan. Bake 10 minutes.
Filling: Beat cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing well after addition. Blend in white chocolate; pour over crust.
Bake 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.
Serve with Raspberry Sauce.
Raspberry Sauce
1/3 to ½ cup confectioner’s sugar
1 Tbsp raspberry flavored liqeur
2 pkg (10 oz. each) frozen raspberries in light syrup, thawed
1. Puree berries with syrup and 1/3 cup sugar in food processor, 2 minutes.
2. Pour sauce through a fine sieve to remove seeds; stir in liqueur and additional sugar as desired.
Sauce can be made in advance and refrigerated for up to 3 days or frozen up to 2 months. Serve on white chocolate cheesecake, ice cream, or fresh fruit.
Prep time: 20 minutes plus refrigerating
Cooking time: 40 minutes
Crust:
1 ½ cups (18) crushed chocolate sandwich cookies
2 Tbsp Parkay Margarine, melted
Filling:
3 packages (8 oz each) Philadelphia Brand Cream Cheese, softened
½ cup sugar (I added a little more)
½ tsp vanilla
3 eggs
½ lb white chocolate, melted (I used 8-1oz. squares of baker’s white chocolate)
Crust: Heat oven to 350°
Mix crumbs and margarine; press onto bottom of 9 inch spring form pan. Bake 10 minutes.
Filling: Beat cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing well after addition. Blend in white chocolate; pour over crust.
Bake 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.
Serve with Raspberry Sauce.
Raspberry Sauce
1/3 to ½ cup confectioner’s sugar
1 Tbsp raspberry flavored liqeur
2 pkg (10 oz. each) frozen raspberries in light syrup, thawed
1. Puree berries with syrup and 1/3 cup sugar in food processor, 2 minutes.
2. Pour sauce through a fine sieve to remove seeds; stir in liqueur and additional sugar as desired.
Sauce can be made in advance and refrigerated for up to 3 days or frozen up to 2 months. Serve on white chocolate cheesecake, ice cream, or fresh fruit.
Comments
Post a Comment