Raspberry and White Chocolate Cheese Cake
Ingredients
| 4 tbs unsalted butter | ||
| 2 and 1/2 cups ginger snap cookies, crushed | ||
| 1/2 cup chopped pecans or walnuts | ||
| 1 and 1/4 cups Mascarpone cheese | ||
| 3/4 cups farmers cheese, or drained cottage cheese | ||
| 2 eggs, beaten | ||
| 3 tbs confectioners sugar | ||
| 9 oz white chocolate | ||
| 1 and 1/3 cup fresh raspberries | ||
| 1/2 cup mascarpone cheese | ||
| 1/3 cup farmers or drained cottage cheese | ||
| White chocolate curls and raspberries for garnish | ||
| confectioners sugar to taste, if desired |
- Preheat oven to 300 degrees.
- Melt butter in a pan over a low heat, then stir in the crushed ginger snaps and nuts.
- Press the mixture into the base of a 9 inch spring form pan.
- To make the filling, beat together the mascarpone and farmers cheese in a bowl, then beat in the eggs and the confectioners sugar. Mix until well combined.
- Break up the white chocolate and melt it gently in a heatproof bowl set over a pan of barley simmering water.
- Stir the melted chocolate into the cheese mixture and bently fold in the raspberries.
- Tip the filling into the spring form pan and spread it evenly with a rubber spatula.
- Bake for about 1 hour, or until just set.
- Turn off the oven but do not remove the cheesecake. Leave it until cold and completely set.
- Remove the cheesecake from the oven then remove the spring form pan and gently place the cheese cake on a platter.
- Make the topping by mixing the mascarpone and farmers cheese in a bowl and spread over the cheese cake. You may sweeten the topping if desired.
- Garnish the cheese cake with white chocolate curls and fresh raspberries.
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