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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

White Chocolate Raspberry Cheesecake Recipe

Even though white chocolate isn't true chocolate, there is just something about combine white chocolate with berries, such as raspberries. It may be the lightness of both, in color and taste, or just simply two different sweet tastes combining on your tongue. Regardless of the reason, this cheesecake is a perfect combination of both. I actually prefer frozen raspberries here. Although I tout fresh ingredients as much as possible, the juice from frozen fruit simply blends perfectly with this recipe.

Ingredients

For 4 people

Recipe

  • 2 cup(s) chocolate cookies, crushed
  • 2 tablespoon(s) brown sugar
  • 1/3 cup(s) butter or margarine, melted
  • 12 ounce(s) fresh or frozen raspberries
  • 3 tablespoon(s) sugar, divided
  • 4 teaspoon(s) cornstarch
  • 1/4 cup(s) cranberry juice
  • 1 3/4 cup(s) white chocolate chips
  • 1/3 cup(s) half-and-half cream
  • 1 (8 ounce) packages cream cheese, softened
  • 1/4 cup(s) powdered sugar
  • 3 eggs
  • 2 teaspoon(s) vanilla

White Chocolate Raspberry Cheesecake Recipe Directions

  1. In a small bowl, mix together the crushed cookies, brown sugar and butter well. Press evenly on the bottom and up the side an inch of a greased, springform pan. Set aside in the refrigerator while continuing with recipe.
  2. In a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and juice. Bring to a boil over medium-high heat and cook, while stirring frequently, until thickened, about 3-4 minutes. If desired, you may strain through a fine sieve to remove seeds or use as is: set aside.
  3. Preheat oven to 325-degrees F. Add the chocolate chips and cream to a microwave safe bowl and cook for 1 minutes. Remove and stir. If it isn't smooth, cook in 15 second increments until smooth when stirred.
  4. In a large bowl, using an electric hand or table-top mixer on high, beat the cream cheese, sugar and vanilla until smooth and fluffy. Reduce speed to medium and add the eggs, one at a time, until combined well. Continue to beat in the vanilla and melted white chocolate mixture until smooth. Pour 3/4 of the cream cheese mixture into prepared crust, spreading evenly.
  5. Drizzle half the raspberry glaze over the cheesecake, swirling a butter knife to cause marble effect. Add remainder of cream cheese mixture and drizzle remainder raspberry mixture over the top, taking the knife and once again swirling to cause marbling. Bake 45-50 minutes, or until the center is just barely done. Remove from oven to cool before transferring to refrigerator to cool completely.
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