Difference between revisions of "White Chocolate Rapberry Swirl Cheesecake"
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* 3 tsp red rapberry preserves | * 3 tsp red rapberry preserves | ||
| − | == | + | == Procedures == |
Mix [[cream cheese]], [[Granulated sugar|Sugar]], and [[vanilla]] with electric mixer on medium speed until well blended. Add [[egg]]s;mix until blended. Stir in [[white chocolate]]. Pour into crust. Microwave preserves in small bowl on high 15 seconds or until melted. Dot on top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect. Bake at 350 degrees farenheight for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. | Mix [[cream cheese]], [[Granulated sugar|Sugar]], and [[vanilla]] with electric mixer on medium speed until well blended. Add [[egg]]s;mix until blended. Stir in [[white chocolate]]. Pour into crust. Microwave preserves in small bowl on high 15 seconds or until melted. Dot on top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect. Bake at 350 degrees farenheight for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. | ||
Latest revision as of 12:21, 28 June 2012
Description
Ingredients
- 16 oz. cream cheese, softened
- 1/2 cup Sugar
- 1/2 tsp vanilla
- 2 eggs
- 3 oz. white baking chocolate, melted
- 1 ready-to-use chocolate flavor crumb crust
- 3 tsp red rapberry preserves
Procedures
Mix cream cheese, Sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs;mix until blended. Stir in white chocolate. Pour into crust. Microwave preserves in small bowl on high 15 seconds or until melted. Dot on top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect. Bake at 350 degrees farenheight for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
