White Chocolate Raspberry Swirl Pie Recipes

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
• Microwave preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
• Bake 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

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:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

Steps:

• For the cocoa: In a medium pot, heat the milk until just simmering. Add the white chocolate chips, vanilla and salt and cook over medium-high heat, whisking, until the chocolate is melted and the mixture is smooth. Bring to a gentle boil, then keep warm.
• For the raspberry sauce: Combine the raspberry jam and 2 teaspoons water in a small microwave-safe bowl. Microwave for 20 seconds, then whisk out any lumps.
• For the garnish: To build the cocoa, dip the rim of each glass first in the raspberry sauce, then in the freeze-dried raspberries. Pour the remaining raspberry sauce into a squeeze bottle. Pipe a swirl of sauce around the inside of each glass. Portion out the cocoa. Top with whipped cream, a rolled wafer cookie and more raspberry sauce. Serve immediately.

Steps:

• Preheat oven to 350 degrees F.
• Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
• Add eggs; mix just until blended.
• Stir in white chocolate.
• Pour into crust.
• Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves.
• Cut through batter with knife several times for marble effect.
• Bake 35 to 40 minutes or until center is almost set.
• Cool. Refrigerate 3 hours or overnight.
• Store leftover cheesecake in refrigerator.

Steps:

• CRUST In a medium bowl, using a fork, combine the cookies and butter.
• Pat the mixture evenly into a pie pan and bake for 10 minutes at 400°F.
• FILLING Cream the cream cheese with sugar.
• Add the eggs one a time beating well after each.
• beat in vanilla and white chocolate.
• Pour into crust.
• Drop preserves on top and swirl through with a knife.
• Bake at 350° for 40 minutes; cool.
• Refrigerate a minimum of 3 hours.