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white-chocolate cheesecake

Savor a terrific taste sensation. White-chocolate cheesecake topped by raspberry sauce sits on a shortbread crust.

Prep:

25

min.

Bake: 45 min.

M a k es 12 servings

1

cup crushed shortbread

cookies

3 Tbsp. finely chopped

toasted slivered almonds

V

4

cup butter, melted

2 8-oz. pkg. cream cheese,

softened

1

6

-oz. pkg. white baking

chocolate with cocoa

butter, m elted and

cooled

% cup sugar

V

3

cup dairy sour cream

1

tsp. vanilla

3 eggs

Triple-Raspberry Sauce

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.

3

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.

35

great cheesecakes