Savor a terrific taste sensation. White-chocolate cheesecake topped by raspberry sauce sits on a shortbread crust.
Bake: 45 min.
M a k es 12 servings
cup crushed shortbread
3 Tbsp. finely chopped
toasted slivered almonds
cup butter, melted
2 8-oz. pkg. cream cheese,
-oz. pkg. white baking
chocolate with cocoa
butter, m elted and
% cup sugar
cup dairy sour cream
1 Preheat oven to 350°F. In small bowl, combine
crushed shortbread cookies and almonds. Stir
in melted butter. Press mixture onto bottom of
8-inch springform pan.
2 In large bowl, combine cream cheese and
white chocolate. Beat with electric mixer on
medium-high speed until combined. Beat in
sugar, sour cream, and vanilla until fluffy. Add
eggs all at once; beat on low speed just until
combined. Potir into prepared pan.
Place springform pan in shallow baking pan.
Bake about 45 minutes or until center is nearly
set when gently shaken. Cool on wire rack for
15 minutes. Loosen cheesecake from side; cool for
30 minutes. Remove side of pan; cool cheesecake.
Cover and chill for 4 to 24 hours.
4 Meanwhile, prepare Triple-Raspberry Sauce.
Cover and chill until needed. To serve, spoon
sauce over cheesecake.
Triple-Raspberry Sauce: In small saucepan, cook
and stir one 10-ounce jar seedless red raspberry
preserves over low heat until melted. Stir in 1 cup
fresh red raspberries or frozen lightly sweetened
red raspberries. Bring just to simmering; cool. If
desired, stir in 1 to 2 tablespoons raspberry liqueur.
PER SERVING: 451 cal., 28 g total fat (16 g sat. fat), 115 mg cfiol., 230 mg sodium,
43 g ca rb., 1
g fiber, 7 g pro.