To go along with the holiday of romance I'm sharing with you a dessert to beat all desserts. Cheesecake is soooo yummy!
White Chocolate Raspberry Cheesecake
1 cup chocolate cookie crumbs
3 tbls. sugar
1/4 cup butter, melted
1 (10 oz.) package frozen raspberries
2 tbls. sugar
2 tsps. cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half and half cream
3 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1 tsp. vanilla extract
In a medium bowl, mix together cookie crumbs, 3 tbls. sugar and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tbls. sugar, cornstarch and water. Bring to a boil and continue boiling for 5 minutes or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325*. In a metal bowl over a pan of simmering water, melt chocolate chips with half and half stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.