1/2 Box NABISCO FAMOUS WAFERS, Hand.
-crushed Grease sides of prepared pan
2 tb SUGAR -and pour in half of
3 tb BUTTER, melted -cheesecake
Mix the crushed wafers with Mixer. Sprinkle with half of
-sugar and melted butter. -raspberries. Repeat with
-Press Remaining cheesecake batter
On bottom of 9″ springform -and raspberries, pressing
-pan. Bake at 350-degrees -the
-for 8 Second layer of raspberries
Minutes. Let cool. -down into the batter so
FILLING -they
2 1/2 lb CREAM CHEESE, cubed and room Don’t dry out in the oven.
-temperature Bake at 375 degrees for 15
2 c SUGAR -minutes. Reduce heat to
1/4 c FLOUR -235-
5 lg EGGS Degrees and continue baking
1/3 c MILK -for 1 hour and 30 minutes
1/2 lb WHITE CHOCOLATE, melted -or
1 pt FRESH RASPBERRIES or 1 pkg. Until done. Center will no
-loose- -longer be sticky but will
Packed, unsweetened frozen -not
-raspberries Appear cooked. It will firm
(do not thaw) -up upon cooling.
Beat cream cheese, sugar and Let come to room temperature
-flour in large bowl with -and refrigerate overnight.
-heavy Remove from pan.
Duty mixer until very TOPPING
-smooth. Beat in eggs, one 1/2 c SEMI-SWEET CHOCOLATE CHIPS,
-at a time, -melted
Only until blended. Stir in 2 tb CRISCO SHORTENING
-milk, then white chocolate, 1/2 c HEAVY CREAM, whipped
-by 1 tb POWDERED SUGAR
Note, there are two White Choc. Raspberry recipes, they are both
different…
WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST
Yields
6 servings