White Cheesecake with Raspberry Sauce
- prep time:
- Approximately 1 hour
- total time:
- Total chilling time equals about 5 hours
Susan Moore
Delightful bliss!
ingredients
- 1 1/2 cups finely crushed chocolate sandwich cookies
- 3 tablespoons butter melted
- 3 8-ounce packages cream cheese
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 2 egg whites
- 1 cup whipping cream
- 1 12-ounce package unsweetened red raspberries, thawed
- 1/2 cup sugar
- 1 teaspoon fresh lemon juice
directions
- 1
For crust,combine cookie crumbs and melted butter. Press into the bottom of a greased 8- or 9- inch springform pan.
- 2
Combine cream cheese, 1/2 cup sugar, flour, and vanilla. Beat with electric mixer till fluffy. Add egg whites, beating on low speed just until combined. Stir in cream. Pour into crust-lined pan.
- 3
Place pan on a shallow baking pan in oven. Bake in a 375° oven 40 to 45 minutes for 8- inch pan or 30 to 35 minutes for 9-inch pan or until center appears nearly set when shaken. Cool 15 minutes. Loosen crust from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Chill at least 4 hours.
- 4
For sauce, blend raspberries in a blender container just still smooth. Press through a sieve to remove seeds. Combine pureed raspberries, remaining 1/2 cup of sugar, and lemon juice in a saucepan. Heat just until sugar dissolves; cool. Cover and chill. Serve cheesecake with sauce.
Source: Susan Moore
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