White chocolate cheesecake with triple raspberry

 
              White Chocolate Cheesecake with Triple Raspberry
 
 Recipe By     : Midwest Living, December 1995
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           shortbread cookie crumbs
    3      tablespoons   slivered almonds
                         --toasted, finely chopped
      1/4  cup           butter or margarine -- melted
   16      ounces        cream cheese -- softened
    6      ounces        white baking bars -- melted, cooled
      2/3  cup           granulated sugar
    3                    eggs
      2/3  cup           sour cream
    1      teaspoon      vanilla extract
                         Triple Raspberry Sauce:
   10      ounces        raspberry preserves -- seedless
    1      cup           fresh raspberries
                         --or frozen loose-pack raspberries
                         --lightly sweetened
    1      tablespoon    raspberry liqueur
                         --to 2 tablespoons
 
 Cheesecake:  In a small bowl, combine the cookie crumbs and almonds.  Stir 
 in the melted butter.  Press onto the bottom of an 8-inch springform pan; 
 set aside.  In a large mixing bowl, beat the cream cheese and cooled 
 baking bars with an electric mixer on medium-high speed until combined.  
 Beat in
 the sugar until the mixture is fluffy.  Add the eggs, sour cream and 
 vanilla extract; beat on low speed until just combined.  Pour into the 
 crust.  Place on a shallow baking pan.  Bake for 45 minutes, or until the 
 center is nearly set
 when you shake the cheesecake gently.  Cool for 15 minutes. Loosen from 
 the sides of the pan.  Cool for 30 minutes more;
 remove the sides of the pan.  Cool completely.  Cover and chill for at 
 least 4 hours.  Cut into wedges and drizzle some of the sauce over each 
 serving. Triple Raspberry Sauce:  In a saucepan, melt the raspberry 
 preserves over low heat.  Add the raspberries.  Heat gently just until the 
 sauce simmers.  Cool.  Stir in the liqueur, if you like.  Cover and chill 
 until serving time.  Makes 1 2/3 cups. Note:  This cheesecake puffs during 
 baking and then settles as it cools. Recipe From:  The Mandolin Inn in 
 Dubuque, Iowa.  Penny Halsey (ATBN65B).
 
 
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