White Chocolate Raspberry Cheesecake

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Ingredients

  • For the crust:
  • 3 cups honey nut flavored cereal
  • 8 tbsp butter (softened)
  • 1 1/2 tbsp sugar
  • For the filling:
  • 3/4 cup heavy whipping cream
  • 3 oz white chocolate , one ounce for drizzling over the top
  • 8 oz cream cheese (softened)
  • 1/2 cup sugar
  • 1 tbsp vanilla extract
  • For garnish:
  • 2 cups raspberries (separated)
  • 1 1/2 tbsp water
  • 1/2 tbsp sugar (for puree)

   Instructions

  1. Crust
  2. Blend cereal, butter and sugar in a food processor
  3. Pour into 8 inch spring pan and push firmly until bottom layer is well packed (you don't want it breaking apart when you cut it)
  4. Filling:
  5. Beat whipping cream until stiff peaks form and set aside.
  6. Fill a saucepan with an inch of water and bring to a boil.
  7. Place a bowl over the saucepan and add white chocolate.
  8. Stir chocolate until melted and smooth. Set aside.
  9. Combine cream cheese, sugar and vanilla extract. Mix until well blended.
  10. Mix in white chocolate.
  11. Fold in whipping cream.
  12. Add filling and spread until top is smooth.
  13. Refrigerate cheesecake until topping is ready
  14. Raspberry Puree:
  15. Combine 1/2 cup raspberries, water and suger in a small saucepan.
  16. Cook over medium low heat until raspberries thicken into a syrup-like consistency
  17. Remove from heat and use a small strainer to separate the seeds from the liquid.
  18. Cut a very small tip off an icing bag or the corner of a sandwich bag and add raspberry puree.
  19. Squeeze dots of puree in a circle around the top of the cake (if you want to be sure it's even the first time, you can use a toothpick first to mark where the dots will go)
  20. In a circular motion, pull a toothpick through the dots to form heart shapes.
  21. Garnish with the remaining raspberries
  22. Add remaining white chocolate to an icing bag and drizzle over the raspberries.
  23. Enjoy!

recipe adapted  >>>>>  here