White Chocolate Cheesecake with Strawberry or Raspberry Sauce
Makes:
8-9 servings
Total Time:
5 hr 30 min
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- Crust:
- 2 cups total: 1-1/2 cups digestive crackers crumbs and 1/2 cup chopped walnuts
- 4 Tbsp. butter
- 1/4 cup sugar
- Cheesecake Batter:
- 32 oz. cream cheese, softened
- 1 cup sugar
- 2 tsp. vanilla
- 1 cup white baking chocolate, melted and cooled slightly
- 1 cup sour cream
- 4 eggs
- For strawberry sauce:
- 2 cups strawberries, hulled, quartered
- 2 tsp. orange juice
- 1 tsp. sugar
- For raspberry sauce:
- 10 oz. frozen red raspberries in lite syrup, thawed, pureed and strained
- 1/3 cup light corn syrup
- 1/4 cup orange juice
make it
Crust: Preheat oven to 320°F (160°C). Mix crust ingredients; press onto bottom of 9-inch spring-form pan. Bake 10 min.
BATTER: Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Mix in melted and cooled white baking chocolate. Add sour cream. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKING: Bake 60 min or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool completely. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.
For Strawberry Sauce:
Place strawberries in blender or food processor; cover. Blend until smooth; strain. Stir in orange juice and remaining 1 tsp. sugar. Serve spooned over cheesecake slices. Store leftovers in refrigerator.
For Raspberry Sauce:
Mix ingredients until well blended; cover. Then refrigerate until ready to serve.
Notes
