traditional white raspberry swirl cheesecake
Melt white chocolate in a double boiler over hot water or in a heavy saucepan over very low heat, stirring constantly, to prevent scorching. Decorate each slice with a mint sprig and a few fresh raspberries or chocolate curls.
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yield
8 serving(s)
cook time
40 Min
method
Refrigerate/Freeze
Ingredients For traditional white raspberry swirl cheesecake
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2 pkg(8 oz) cream cheese, softened
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1/2 csugar
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1/2 tspvanilla extract
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2eggs
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3squares (3 oz) baker's premium white baking chocolate, melted
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1ready-to-use chocolate flavor crumb crust (6 oz or 9 inch)
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3 Tbspred raspberry preserves
How To Make traditional white raspberry swirl cheesecake
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1Mix cream cheese, sugar and vanilla extract with electronic mixer on med. speed until well blended. Add eggs; mix until blended. Stir in white chocolate.
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2Pour into crust. Microwave preserves in a small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with smallspoonfuls of prepreserves. Cut through batter with knife several times for swirl effect.
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3Bake at 350 for 35-40 mins or until center is almost set. Cool. Refrigerate 3 hours or overnight.
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