Cheesecake with chocolate syrup and raspberry sauce.
Froggie’s White Chocolate Cheesecake w/Raspberry Sauce
Crust (2 c chocolate graham crackers or regular graham crackers with 1/4 c melted butter). Press into bottom of 9 inch springform pan. ( I have also used the 5″ and 7″ together to make two cheesecakes with this recipe.)
2 lbs neufchatel cheese (room temperature)
1 c white sugar
Cream together. Add 4 eggs (room temperature), one at a time, beating well after each one. Add:
1 tsp vanilla
8 oz white chocolate, melted
Crust (2 c chocolate graham crackers or regular graham crackers with 1/4 c melted butter). Press into bottom of springform pan.
Pour in springform pan and bake in water bath at 300 degrees for 1 hr – 1 hr 10 minutes. Let sit in oven for 15 minutes after you have turned off oven. (failure to use a water bath and let settling occur in the moist environment will result in a cracked cheesecake)
Sauce
1 8 oz pkg frozen raspberries
1 pkg Junket raspberry flavored Danish dessert
Prepare Danish dessert with ¾ c of water (versus the 1 c as directed on package). Add frozen raspberries. To serve, slice cheesecake. Drizzle chocolate syrup in diagonals on plate bottom, place cheesecake, drizzle with raspberry sauce and garnish with a mint sprig.
