*  Exported from  MasterCook II  *

             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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