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White Choc Rasp 03

A home-style White Choc Rasp 03 made with Butter Melted, Sugar, White Chocolate Melted, and Butter Softened. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 cup
• 3/4 cup
• 8 oz
• 16 oz
• 3/4 cup

Method (preview)

1. 1

   Combine crust ingredients in a small bowl.

2. 2

   Grease and flour a 9 inch springform pan and press mixture into bottom.

3. 3

   Preheat oven to 350 degrees.

4. 4

   Beat cream cheese in a medium bowl until smooth.

5. 5

   Add sugar and chocolate, mixing well.

6. 6

   Add eggs, one at a time, beating well after each addition.

7. 7

   Reserving 1/4 cup of filling, pour filling into pan.

8. 8

   To remaining filling, add melted jam and Chambord.

9. 9

   Add a couple of drops of food coloring to tint filling.

10. 10

    Gently drop raspberry filling by tablespoonfuls on top of white filling in pan.

11. 11

    Use a tip of the knife to gently swirl fillings together to create a marbled effect.

12. 12

    Bake 50 to 60 minutes or until set.

13. 13

    Cool completely at room temperature; cover and refrigerate overnight.

14. 14

    Remove sides of pan.

15. 15

    Beat cream cheese in a medium bowl until smooth.

16. 16

    Add remaining icing ingredients and beat until smooth and fluffy.

17. 17

    Reserving 1 1/2 cups for decorating; spread icing over top of cheesecake.

18. 18

    Refrigerate cake until icing is firm, about 1 hour.

19. 19

    Melt jam in a small saucepan.

20. 20

    Cool slightly.

21. 21

    Spread glaze over top of cake to within 1/4 inch of edge.

22. 22

    Place reserved icing in a pastry bag fitted with a large star tip.

23. 23

    Pipe a decorative border around top edge and base of cake if desired.

24. 24

    Refrigerate until glaze is set, about 30 minutes.

25. 25

    Bring to room temperature before serving.