White chocolate cheesecake 31

1 Servings

Ingredients

Quantity Ingredient
8 ounces White chocolate, coursley
Chopped
2 pounds Cream cheese at room temp.
1 cup Granulated sugar
4 larges Eggs at room temp.
1 teaspoon Vanilla extract
Raspberry Sauce
2 cups Unsweetened frozen
Raspberries, thawed
1 cup Granulated sugar
½ cup Framboise (clear raspberry
Brandy), divided

Directions

To make cake: preheat oven to 250 F. Lightly butter a 10-inch springform pan. line bottom of pan with aluminum foil.

In the top of a double brioler, over hot (not simmering) water, melt the white chocolate.

In a large bowl, using an electric mixer, beat the cream cheese until smooth. Add sugar and beat at medium-high until well mixed. One at at time beat in eggs, scraping sides of bowl after each egg. Beat in vanilla and melted white chocolate. Scrape batter int prepared pan and level the mixture.

Set the pan inside a larger pand and pour boiling water into the outer pan, about 1 inch. set pans on center rack in the oven an bake for about 70 minutes. Or until the center springs back when lightly touched.

Remove the cheesecake pan from the water pan and cool on a wire rack. Cover the cheesecake and refrigerate for 6 hours, or until cold.

TO MAKE THE SAUCE: In a blender, process the raspberries, sugar, and framboise until smooth. Strain the raspberry sauce to remove seeds. Store, covered in the refrigerator.

TO SERVE Losen the cake from the side of the springform pan by runnint a knife around the edge. Snap open the springform and remove the side and bottom of the pan. slice the cake with a long knife that has been dipped in hot water and wiped dry. Serve the raspberry sauce spooed over each slice.

cheesecake:

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