White Chocolate Cheesecake with Raspberry Sauce
The raspberry sauce is the perfect compliment to the richness of this divinely creamy cheesecake.
1/2 |
cup crushed vanilla wafers | |
1/2 |
cup finely chopped pecans | |
2 |
tablespoons butter, melted | |
1 |
8-ounce package cream cheese, softened | |
1 |
3-ounce package cream cheese, softened | |
1/2 |
cup sour cream | |
1/3 |
cup sugar | |
2 |
eggs | |
1 |
teaspoon vanilla | |
1 |
12-ounce package white chocolate chips, melted | |
2 1/2 |
cups water for pressure cooking |
Combine vanilla wafers, nuts and melted butter. Press onto the bottom of a
6-inch springform pan.
Using electric mixer, beat cream cheese, sour cream and sugar in medium bowl
until smooth. Add eggs one at a time, beating well after each
addition. Beat in vanilla and melted chocolate chips until smooth. Pour batter
over prepared crust in pan. Cover securely with aluminum foil.
Pour water into a 6-quart pressure cooker. Place trivet or three canning
screw bands under cooking rack or steamer basket. Place prepared pan on top
of cooking rack. Close cover securely. Place pressure regulator
on vent
pipe. COOK
35 MINUTES at 15 pounds pressure with pressure regulator rocking slowly.
Let
pressure drop of its own accord. Remove cheesecake and let cool
in springform pan on wire rack. Refrigerate 8 hours or overnight. Release
and
remove the rim of the springform pan. Serve cheesecake with raspberry sauce.
Raspberry Sauce
1 |
10-ounce package frozen raspberries | |
1/2 |
cup current jelly |
Combine raspberries and jelly in small saucepan. Cook and stir until sauce boils and thickens. Strain sauce. Let cool.
Makes 6 servings