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Sunday, 27 December 2009 15:19 |
Ingredients:
Crust:
- 4 tbs butter melted
- 1 cup crushed ginger snaps or graham cracker crumbs
- 1/2 cup chopped walnuts or pecans
Filling:
- 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
Topping:
- 1/2 cup mascarpone cheese
- 1/3 cup cream cheese
- 1 tsp vanilla
- white chocolate curls and fresh raspberries for garnish (optional)
Instructions:
Crust:
- Mix together the ingredients for the crust, and press into the bottom of a 9" springform pan.
Filling:
- 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.
Topping
- 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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