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White Chocolate Cheesecake with Strawberry or Raspberry Sauce

Kraft Memeber Recipe
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Makes: 8-9 servings Total Time: 5 hr 30 min
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.
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