Prep time - 1 hour 5 mins.
Total - 6 hours 5 mins. (including refrigerating)
Heat oven to 325F. Beat 1/4 cup sugar, butter, and 1/2tsp vanilla in small bowl with mixer until light and fluffy. Gradually add flour, mixing on low speed until well blended after each addition. Press onto bottom of 9-inch springform pan; prick with fork. Bake 25 mins or until edge is lightly browned.
Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
Bake 55mins to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with berries just before serving.
RASPBERRY SAUCE-
1 c. sugar
1 pt. fresh raspberries, strained of seeds
Mix together and let sugar dissolve thoroughly.
To Serve- Place cheesecake on a pretty plate, ladle sauce around cheesecake.
This is a marvelous, rich dessert that everyone raves about.
Originally Submitted
12/3/2009
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