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