I have all these reviews that are just waiting to get written but I decided today that I’ll post a recipe since it was such a success and I want to share it with you all. NCT and GS came down from the OC to visit today. We took them out to lunch at Arrivederci in Hillcrest and the food was gosh darn awesome and reminiscent of Roma as usual but the service was severely under par. We visited Coronado for a little bit to check out the skyline. We than grabed some coffee at Starbucks and headed home for some dessert which I slaved over last night. I’m glad I did make it though since it turned out wonderfully. I hope you all try this sometime as it turned out to be quite a treat for the senses for me. *Sigh*…there goes my diet. Oh well I really do eat healthy on a regular basis.
- 2 cups
- 6 tablespoons white sugar
- 1/2 cup melted butter
- 10 oz. frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate
- 1/2 cup half-and-half cream
- 24 oz of softened cream cheese
- 1/2 cup white sugar
- 3 room temperature eggs
- 1 teaspoon vanilla extract
- 1/2 shoot of Amaretto
- Ina medium bowl, mix together cookie crumbs, 6 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring-form pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds
- Preheat oven to 325 degrees F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refigereate for 8 hours before removing from pan. Serve with remaining raspberry sauce.