White Cheesecake with Raspberry Sauce
Posted: Sun Jan 23, 2005 2:15 pm
This recipe is absolutely yummy. It's worth the time invested as the blend of the chocolate crust, cream cheese filling and raspberry sauce is a culinary delight to the taste buds. If nothing else you can always buy a cheesecake at the store and make the raspberry sauce at home to put on your cheesecake.
WHITE CHEESECAKE WITH RASPBERRY SAUCE
CRUST INGREDIENTS:
1 and 1/2 cups finely crushed chocolate sandwich cookies or oreo crumbs
3 tbsp. butter, melted
CHEESECAKE INGREDIENTS:
3 (8-oz) packages cream cheese, room temp
1/2 c. sugar
2 tbsp. all-purpose flour
1 tsp. vanilla
2 egg whites
1 c. whipping cream
RASPBERRY SAUCE INGREDIENTS:
1 (12-oz) pkg. unsweetened, frozen raspberries, thawed
1/2 c. sugar
1 tsp. lemon juice
For crust, combine cookie crumbs with the butter. Press into the bottom of a 8" or 9" springform pan.
For cheesecake, combine cream cheese, 1/2 c. sugar, flour, and vanilla. Beat with an electric mixer until just mixed. Add egg whites, beating on low speed just until mixed. Add in whipping cream and beat on low speed just until all ingredients are mixed and creamy. Pour into crust lined springform pan.
Place pan on a baking sheet in oven. Bake in a 375 degree F. oven 40-45 minutes for an 8'' pan, or 30-35 minutes for a 9'' pan or until center appears nearly set. Cool 15 minutes then loosen crust from pan sides. Cool 30 minutes more then remove sides of springform pan. Cool completely. Chill at least 4 hours to overnight.
For sauce, blend thawed raspberries in a blender until just smooth. Press raspberry puree through a strainer to remove seeds. Combine pureed, seedless raspberries with the 1/2 c. sugar and 1 tsp. lemon juice and heat in saucepan until the sugar dissolves; cool. Cover and chill sauce. Serve cheesecake with sauce.
WHITE CHEESECAKE WITH RASPBERRY SAUCE
CRUST INGREDIENTS:
1 and 1/2 cups finely crushed chocolate sandwich cookies or oreo crumbs
3 tbsp. butter, melted
CHEESECAKE INGREDIENTS:
3 (8-oz) packages cream cheese, room temp
1/2 c. sugar
2 tbsp. all-purpose flour
1 tsp. vanilla
2 egg whites
1 c. whipping cream
RASPBERRY SAUCE INGREDIENTS:
1 (12-oz) pkg. unsweetened, frozen raspberries, thawed
1/2 c. sugar
1 tsp. lemon juice
For crust, combine cookie crumbs with the butter. Press into the bottom of a 8" or 9" springform pan.
For cheesecake, combine cream cheese, 1/2 c. sugar, flour, and vanilla. Beat with an electric mixer until just mixed. Add egg whites, beating on low speed just until mixed. Add in whipping cream and beat on low speed just until all ingredients are mixed and creamy. Pour into crust lined springform pan.
Place pan on a baking sheet in oven. Bake in a 375 degree F. oven 40-45 minutes for an 8'' pan, or 30-35 minutes for a 9'' pan or until center appears nearly set. Cool 15 minutes then loosen crust from pan sides. Cool 30 minutes more then remove sides of springform pan. Cool completely. Chill at least 4 hours to overnight.
For sauce, blend thawed raspberries in a blender until just smooth. Press raspberry puree through a strainer to remove seeds. Combine pureed, seedless raspberries with the 1/2 c. sugar and 1 tsp. lemon juice and heat in saucepan until the sugar dissolves; cool. Cover and chill sauce. Serve cheesecake with sauce.
