Ingredients:
1/2 c. butter, softened
3/4 c. sugar, divided
1 1/2 tsp. vanilla, divided
1 c. flour
4 pkgs. (8 oz. each) cream cheese, softened
2 pkg. (6 squares each) Baker's white chocolate, melted, cooled
4 eggs
2 c. fresh raspberries
Directions:
Heat oven to 325 degrees.
Beat butter, 1/4 c. sugar and 1/2 tsp. vanilla in a small bowl with a mixer until light and fluffy Gradually beat in flour until well-blended; press onto bottom of 9 inch springform pan. Prick with a fork. Bake 25 minutes or until edge is lightly browned.
Beat cream cheese, remaining sugar and vanilla in a large bowl with mixer until well-blended. Add chocolate; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 55 minutes to 1 hour or until center is almost set. Run a knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.
Note~ Reduce oven temperature to 300 degrees is using a dark nonstick 9 inch springform pan.
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