February 14, 2010

White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
1 cup vegan chocolate cookie crumbs
3 tablespoons sugar
1/4 cup vegan butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup water
2 cups vegan white chocolate chips
1/2 cup vegan creamer or plant milk
3 (8 ounce) packages vegan cream cheese, softened
1/2 cup sugar
3 egg substitutes
1 teaspoon vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with vegan creamer or plant milk, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Add egg substitutes and blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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