WHITE CHOCOLATE RASBERRY RECIPES

Steps:

• 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.
• 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.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. 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.
• 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of three 9-inch round cake pans. Cut waxed paper into three 9-inch disks and fit into the pans.
• Combine cake mix, pudding mix, egg whites, water, and oil in a large mixing bowl. Beat using an electric mixer for 2 minutes. Fold in grated white chocolate. Pour batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 22 minutes. Let cool in the pans, 15 to 30 minutes. Turn out onto wire racks and let cool completely, about 30 minutes more.
• Place 1 cake layer on a serving plate and spread 1/2 cup of raspberry preserves on top. Place second layer on top and spread remaining preserves. Place third layer on top.
• Place white chocolate for frosting in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and allow to cool, about 10 minutes.
• Blend cream cheese and butter together in a mixing bowl using an electric mixer. Add cooled chocolate and continue mixing; add vanilla extract. Add powdered sugar slowly; beat on medium speed until fluffy.
• Frost the sides and top of the cooled cake and garnish with raspberries and shaved white chocolate. Refrigerate until ready to serve.