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Raspberry White Chocolate Cheesecake

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Sunday, 27 December 2009 15:19
  • 4 tbs butter melted
  • 1 cup crushed ginger snaps or graham cracker crumbs
  • 1/2 cup chopped walnuts or pecans
  • 1 1/2 cups mascarpone cheese
  • 1 8 oz package of cream cheese
  • 2 eggs, beaten
  • 1/4 cup confectioners sugar
  • 9 oz white chocolate
  • 1 1/2 cups fresh or frozen raspberries
  • 1/2 cup mascarpone cheese
  • 1/3 cup cream cheese
  • 1 tsp vanilla
  • white chocolate curls and fresh raspberries for garnish (optional)
  • Mix together the ingredients for the crust, and press into the bottom of a 9" springform pan.
  • Combine the mascarpone, cream cheese, eggs and sugar in a mixing bowl.  Beat until smooth, and thoroughly combined.
  • Melt the white chocolate in a double boiler, or in microwave.
  • Stir the melted chocolate and raspberries into the mascarpone mixture.
  • Pour the mixture into the the spring form pan; smooth with a spatula.
  • Bake in a preheated 300 degree oven for 1 hour, until just set.
  • Turn off the oven, but do not remove the cake until completely cooled and set.
  • Remove the side of the spring form pan, transfer the cake to a serving plate.
  • Combine the ingredients for the topping and beat until smooth and thoroughly combined.
  • Spread onto the cake.
  • Top with white chocolate curls and fresh raspberries if desired.


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