White Chocolate Raspberry Cheesecake - Chicago News and Weather | FOX 32 News

Holiday indulgences are part of the season! This one is an easy recipe to share with friends. You can use the lighter cream cheese, and remember to cut smaller portions of decadent desserts so they fit into a balanced day.

White Chocolate Raspberry Cheesecake

Active Time: 25 minutes
Total Time: 75 minutes
Amount: 12 servings

Ingredients:
1 (9 ounce) package chocolate wafer cookies
¾ cup Jewel® Granulated Sugar, divided
½ cup Jewel® Butter, melted
2 (8 ounce) packages Jewel® Cream Cheese, softened
4 Jewel® Large Eggs
1½ cups white chocolate chips, melted
1 (12 ounce) package Jewel® Frozen Red Raspberries, thawed

Directions:

1. Finely grind chocolate wafer cookies in a food processor. Add ¼ cup sugar and pulse to combine. With food processor running, slowly drizzle in melted butter. Press mixture into the bottom and halfway up the sides of a spring form pan. Bake in a preheated 350°F oven 10 minutes. Remove from oven and cool.
2. In a food processor or using an electric mixer, beat cream cheese and remaining ½ cup sugar until fluffy; scraping edge of bowl. Slowly add eggs, one at a time, scraping edge of bowl between each egg. With food processor running, slowly add melted chocolate to cheesecake mixture.
3. Place ½ of the thawed raspberries in the bottom of cooled crust. Pour cheesecake mixture over raspberries; top with remaining raspberries.
4. Return to oven and bake 45-55 minutes or until cake is set 3-inches from edge but still wobbly in center when pan is gently shaken. Remove from oven and run a knife around edge of cake to loosen. Place on cooling rack and allow to cool 30 minutes.
5. Run a knife along edge of cake again and transfer to refrigerator. Refrigerate, uncovered, until thoroughly chilled, at least 4 hours. Carefully release and remove side of pan before serving.
6. Note: Chocolate wafer cookies are flat, 3-inch diameter wafers; if unavailable at your local grocery store, substitute chocolate sandwich crèmes, removing the crème filling and only using the cookies.

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