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Recipe Instructions

Raspberry White Chocolate Cheesecake
A Do-Ahead. An elegant variation of America's favorite dessert.

Ingredients
  • - Raspberry Sauce (below)
  • 2 tablespoons butter, melted
  • 1 1/2 cups graham cracker crumbs
  • 3/4 cup finely and evenly chopped pecans, toasted
  • 2 tablespoons firmly packed brown sugar
  • 6 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 2 teaspoon vanilla
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/8 teaspoon salt
  • 4 eggs
  • 1/2 cup milk
  • 1 (4 ounce) bar white chocolate, melted
  • 1 (6 ounce ) carton fresh raspberries
  • - fresh mint leaves
Directions

Prepare Raspberry Sauce; refrigerate.

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.

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.

To Serve:  Arrange slice of cheesecake on dessert plate; drizzle with sauce.  Garnish with fresh raspberries and mint sprig.

Serves 12-16

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.

Amount:  1½ cups

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