adapted from www.CusineAtHome.com
I am putting it in the oven now...it will be in the fridge overnight and be perfect for our Valentine's Day dessert. Hope you all have a "sweet" Valentine's Day!
Here is the recipe:
For the Sauce-
10 oz. frozen raspberries
3 Tbsp. sugar
2 Tbsp. raspberry preserves
Juice of 1/2 lemon
2 Tbsp. water
2 tsp. cornstarch
For the crust-
2 packages of Oreo's (European size boxes)
2 Tbsp. sugar
3 Tbsp. melted butter
For the cheesecake-
8 oz. white chocolate, chopped
3 packages (8 ounces each) cream cheese at ROOM TEMPERATURE ( I use 4 of the European packages)
3/4 cup sugar
3 eggs (at room temperature)
1 tsp. vanilla
juice of 1/2 of lemon
1/4 cup of raspberry sauce
Process berries, sugar, preserves and lemon juice for the sauce in a food processor until smooth. Transfer to a saucepan; bring to a boil over medium heat.
Combine water and cornstarch in a small bowl until smooth: whisk into berry mixture. Simmer to thicken slightly. Transfer to a bowl, cover and chill until cold.
Preheat oven to 300 degrees with rack in the center. Coat a 9 inch springform pan with non-stick spray.
Process cookies and sugar, add butter as machine is running. Pat crumbs on bottom and up sides of the pan.
Melt white chocolate over a double-boiler and set aside.
Blend cream cheese and sugar until smooth. Add eggs one at a time. Blend in melted chocolate, vanilla and lemon juice. Pour batter into prepared pan, then drizzle with 1/4 cup of the raspberry sauce.
Swirl the sauce into the batter to create a marbled pattern. Place on a baking sheet and bake until the edges are set and puffed, but center is slightly still jiggly. 60-80 minutes; Do Not Overbake!
Turn off the oven, crack the door with a wooden spoon and cool inside of the oven for 1 hour. Cover cake with a towel and chill in the refrigerator overnight.
Slice cheesecake and serve with remaining raspberry sauce.
Enjoy!
For the Sauce-
10 oz. frozen raspberries
3 Tbsp. sugar
2 Tbsp. raspberry preserves
Juice of 1/2 lemon
2 Tbsp. water
2 tsp. cornstarch
For the crust-
2 packages of Oreo's (European size boxes)
2 Tbsp. sugar
3 Tbsp. melted butter
For the cheesecake-
8 oz. white chocolate, chopped
3 packages (8 ounces each) cream cheese at ROOM TEMPERATURE ( I use 4 of the European packages)
3/4 cup sugar
3 eggs (at room temperature)
1 tsp. vanilla
juice of 1/2 of lemon
1/4 cup of raspberry sauce
Process berries, sugar, preserves and lemon juice for the sauce in a food processor until smooth. Transfer to a saucepan; bring to a boil over medium heat.
Combine water and cornstarch in a small bowl until smooth: whisk into berry mixture. Simmer to thicken slightly. Transfer to a bowl, cover and chill until cold.
Preheat oven to 300 degrees with rack in the center. Coat a 9 inch springform pan with non-stick spray.
Process cookies and sugar, add butter as machine is running. Pat crumbs on bottom and up sides of the pan.
Melt white chocolate over a double-boiler and set aside.
Blend cream cheese and sugar until smooth. Add eggs one at a time. Blend in melted chocolate, vanilla and lemon juice. Pour batter into prepared pan, then drizzle with 1/4 cup of the raspberry sauce.
Swirl the sauce into the batter to create a marbled pattern. Place on a baking sheet and bake until the edges are set and puffed, but center is slightly still jiggly. 60-80 minutes; Do Not Overbake!
Turn off the oven, crack the door with a wooden spoon and cool inside of the oven for 1 hour. Cover cake with a towel and chill in the refrigerator overnight.
Slice cheesecake and serve with remaining raspberry sauce.
Enjoy!
1 comment:
Thanks, baby. It's goooood!
-Brad
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