Monday, April 5, 2010

White Chocolate Raspberry Delite Cheesecake

Prep Time: Ready In:
1 hour 20 minutes/varies


  1. 1 cup graham cracker crumbs
  2. 1 1/4 cups granulated sugar, divided use
  3. 3 tablespoons butter, melted
  4. 1/2 cup plain yogurt
  5. 2 tablespoons all-purpose flour
  6. 1 tablespoon cornstarch
  7. 4 (8-ounce) packages cream cheese, softened
  8. 4 large eggs
  9. 1/2 cup chopped raspberries
  10. 1 cup sour cream
  11. 1 cup raspberries whole
  12. 1 1/2 cup of meted white chocolate


  1. Preheat oven to 325°F (160°C). Spray the sides of a 9-inch springform pan with vegetable cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons of the sugar and butter. Press into bottom of the pan. Place in freezer to harden.
  3. In a large bowl, combine yogurt, flour and cornstarch. Add cream cheese and beat well.
  4. Add 1 cup of the sugar, eggs, chopped raspberries. Mix well. Pour mix over crust and bake 60 minutes. Turn off oven and let cake cool in the oven for 30 minutes.
  5. In a small bowl, blend sour cream and remaining 2 tablespoons sugar; spread over top of cake. Return to warm oven until set. Take out of oven.
  6. Take 1 1/2 cup of melted white chocolate and drizzle over cake, garnish with whole raspberries and Refrigerate before serving.

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