Recipe by Jcooks4HisLittles
I have adapted this amazing date food from a better homes and gardens cookbook. Raspberry sauce, chocolate crumb crust. And the taste, the taste! Decadent, delicious and a definite crowd pleaser
- 1 (12 ounce) package frozen sweetened raspberries
- 1⁄3 cup sugar
- 1 teaspoon cornstarch
- 1 1⁄2 cups crushed chocolate wafers (about 25)
- 4 tablespoons melted butter
- 1 (6 ounce) package white chocolate baking squares, chopped
- 3 (8 ounce) packages cream cheese, softened
- 1⁄2 cup sugar
- 3 eggs
Directions See How It's Made
- FOR SAUCE.
- Thaw berries, do not drain.
- Place half of the berries in a blender or food processor. Blend until smooth. Press berries through a fine mesh sieve and discard seeds, Repeat with remaining berries, reserving 10 -15.
- In a small saucepan stir together the 1/3 cup sugar and the cornstarch. Add sieved berries. Cook and stir until thick and bubbly. Remove from heat, and set aside 2 tablespoons of sauce, along with reserved berries. Cover and chill remaining sauce until serving time,.
- FOR CRUMB CRUST.
- In a medium bowl combine crushed chocolate wafers and melted butter. Press into a 9 inch spring form pan. Set aside.
- Start preheating oven to 350.
- FOR CHEESECAKE.
- In a small saucepan, melt white chocolate over very low heat, stirring constantly. Set aside to cool.
- In a large mixing bowl, combine cream cheese and the 1/2 cup sugar. beat with an electric mixer on medium speed until combined.
- Add eggs, beating just until combined.
- Beat in melted white chocolate again just until combined.
- Spread over crust, and add in reserved berries. You can add them in specific places or just let them fall in randomly which adds an artistic effect.
- Drizzle the reserved raspberry sauce over filling and carefully marble the topping with a knife.
- Bake in a 350 oven for 40-45 minutes or until center appears set when shaken. DO NOT OVERBAKE. Cool for 15 minutes in pan on a wire rack. Loosen crust from side of pan and cool for an additional 30 minutes Remove side of pan. COOL COMPLETELY. Chill for at least 4 hours (preferably 24 hours) before slicing. Serve with remaining sauce.