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Raspberry White Chocolate Cheesecake
RASPBERRY WHITE CHOCOLATE CHEESECAKE
1 package (8½-oz.) chocolate wafer cookies
3 tablespoons butter, melted
½ pound white chocolate ribbons OR pieces,
broken into 1-inch pieces
3 (8-oz. EACH) cream cheese at room temperature
1 cup sugar
4 eggs
1 tablespoon vanilla
2 cups whipping cold, cold
½-3/4 cup seedless raspberry jam, stirred or
heated slightly and stirred
½ cup finely ground walnuts
In food processor fitted with metal blade,
process cookies until in fine crumbs. Add
Card 1 Back:
melted butter and process until thoroughly mixed.
Press into bottom and part way up sides of 9-9½"
springform pan. Arrange white chocolate pieces
in single layer over bottom of crust and refrig-
erate while preparing filling.
In bowl of electric mixer, beat cream cheese
and sugar until smooth. Add eggs, one at a time,
beating well after each addition. Add vanilla
and 1½ cups whipping cream and beat at medium
speed for 10 minutes, until mixture thickens.
Spoon 2/3 of mixture over crust that has been
layered with white chocolate. Drop teaspoofuls
surface of cheese mixture. Car top with remain-
ing cream cheese mixture. Swirl or run a knife
gently across and through jam and cream cheese
Card 2 Front:
RASPBERRY WHITE CHOCOLATE CHEESECAKE, CARD NO. 2
for a marbling effect.
Bake in a preheated 325-degree oven for 1½
hours or until edges seem set but middle of
cake still jiggles. Cool completely at room
temperature before refrigerating or freezing.
When ready to serve, whip remaining ½ cup
whipping cream and use to pipe border around
edges of cake. Sprinkle center with walnuts.
Makes one cheesecake, 12 or more servings.
Card 2 Back: blank
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# Raspberry White Chocolate Cheesecake
*Makes one cheesecake, 12 or more servings*
## Ingredients
### Crust
- 1 package (8 1/2 oz.) chocolate wafer cookies
- 3 Tbsp butter, melted
### Filling
- 1/2 lb white chocolate ribbons OR pieces, broken into 1-inch pieces
- 3 packages (8 oz. each) cream cheese, at room temperature
- 1 cup sugar
- 4 eggs
- 1 Tbsp vanilla
- 1 1/2 cups whipping cream (cold)
### Topping / Decoration
- 1/2 to 3/4 cup seedless raspberry jam, stirred or heated slightly and stirred
- 1/2 cup finely ground walnuts
- 1/2 cup whipping cream (cold, reserved for piping border)
## Instructions
### Crust
1. In a food processor fitted with the metal blade, process cookies until they are fine crumbs.
2. Add melted butter and process until thoroughly mixed.
3. Press into the bottom and part way up the sides of a 9–9 1/2" springform pan.
4. Arrange white chocolate pieces in a single layer over the bottom of the crust and refrigerate while preparing the filling.
### Filling
5. In the bowl of an electric mixer, beat cream cheese and sugar until smooth.
6. Add eggs, one at a time, beating well after each addition.
7. Add vanilla and 1 1/2 cups whipping cream and beat at medium speed for 10 minutes, until mixture thickens.
### Assembly
8. Spoon 2/3 of the cream cheese mixture over the crust that has been layered with white chocolate.
9. Drop teaspoonfuls of raspberry jam over the surface of the cheese mixture.
10. Cover top with remaining cream cheese mixture.
11. Swirl or run a knife gently across and through the jam and cream cheese for a marbling effect.
### Baking
12. Bake in a preheated 325°F oven for 1 1/2 hours, or until edges seem set but middle of cake still jiggles.
13. Cool completely at room temperature before refrigerating or freezing.
### Serving
14. When ready to serve, whip remaining 1/2 cup whipping cream and use to pipe a border around the edges of the cake.
15. Sprinkle center with walnuts. -
White Chocolate Macadamia Cookies
White Chocolate Macadamia Cookies
PREP 30 minutes plus cooling
BAKE about 15 minutes per batch
MAKES about 2 dozen cookies
2½ cups all-purpose flour
¾ cup butter or margarine (1½ sticks),
softened
¾ cup granulated sugar
½ cup packed dark brown sugar
3 tablespoons corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
12 ounces white chocolate, Swiss
confectionery bar, or white baking
bar, coarsely chopped
1 jar (6½ ounces) macadamia nuts,
chopped (about 1⅓ cups)
1½ cups dried tart cherries
Back:
1. Preheat oven to 325°F. In large
bowl, with mixer at medium speed,
beat flour, butter, sugars, corn syrup,
vanilla, baking soda, salt, and eggs
until blended, occasionally scraping
bowl with rubber spatula. With
spoon, stir in white chocolate,
macadamia nuts, and dried cherries.
2. Drop mixture by slightly rounded
¼ cups, 3 inches apart, onto ungreased
large cookie sheet. Bake cookies 15 to
17 minutes or until lightly browned.
Transfer cookies to wire rack to cool.
Repeat with remaining dough. Store
cookies in tightly covered container at
room temperature up to 3 days, or in
freezer up to 3 months.
Each cookie: About 310 calories, 4 g
protein, 37 g carbohydrate, 16 g total fat
(7 g saturated), 2 g fiber, 37 mg cholesterol,
275 mg sodium.
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# White Chocolate Macadamia Cookies
**Prep:** 30 minutes plus cooling -
Edy's Peppermint Ice Cream Bars
Edy's Peppermint Ice Cream Bars
16 oz. pkg. Oreo Cookies
1 stick butter
1 container Edy's Peppermint Ice Cream
1 - 4 oz. Milk Chocolate Bar
1 - 4 oz. White Chocolate Bar
Finely grind Oreo cookies in blender. Mix cookie crumbs and
melted butter. Press into 9 x 13 pan. Place in freezer for approx.
10 minutes or until firm. Spread softened Edy's Ice Cream over
crust. Place in freezer again for approx. 10 minutes or until firm.
Drizzle with melted milk chocolate and white chocolate.
Back: blank
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# Edy's Peppermint Ice Cream Bars
## Ingredients
- 16 oz pkg Oreo Cookies
- 1 stick butter
- 1 container Edy's Peppermint Ice Cream
- 1 - 4 oz Milk Chocolate Bar
- 1 - 4 oz White Chocolate Bar
## Instructions
1. Finely grind Oreo cookies in blender.
2. Mix cookie crumbs and melted butter.
3. Press into a 9 x 13 pan.
4. Place in freezer for approximately 10 minutes or until firm.
5. Spread softened Edy's Ice Cream over crust.
6. Place in freezer again for approximately 10 minutes or until firm.
7. Drizzle with melted milk chocolate and white chocolate.