Raspberry White Chocolate Cheesecake




An elegant variation of America's favorite dessert.


  1. Prepare Raspberry Sauce; refrigerate.
  2. Brush bottom and side of 10 inch springform pan with 2 tablespoons melted butter. In large bowl, combine cracker crumbs, pecans, brown sugar and butter; press mixture into bottom and partially up side of springform pan. Refrigerate until firm (about 30 minutes). Bake crust in preheated 300 F oven 15 minutes; cool completely.
  3. In large mixer bowl, beat cream cheese and vanilla until creamy; beat in sugar, flour and salt until combined. Beat in eggs, milk and white confection until smooth. Pour into cooled crust. Swirl in ½ cup cooled Raspberry Sauce. Bake in preheated 325 F oven until center appears nearly set (65-75 minutes). Cool 10 minutes on wire rack. Carefully loosen side of cheesecake from pan with a thin knife. Cool 30 minutes; remove side of pan. Refrigerate, covered, several hours.
  4. To Serve: Arrange slice of cheesecake on dessert plate; drizzle with sauce. Garnish with fresh raspberries and mint sprig.

Chef’s tip

Raspberry Sauce: Thaw 2 (10 ounce) packages frozen raspberries with sugar. In heavy saucepan, heat berries to boiling. Strain to remove seeds. In small bowl, combine 1 tablespoon cornstarch with ¼ cup water; stir into juice. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in 2 tablespoons sugar. Press plastic wrap onto surface of sauce; cool and refrigerate.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.