Royal Raspberry Cheesecake Recipe from Cinderella's Royal Table
1 1/4 cups fine graham-cracker crumbs (about 9 whole crackers)
3 Tbsp sugar
1/2 stick (1/4 cup) butter, melted
1 bag (I 2 oz) frozen unsweetened raspberries, thawed
3 bricks (8 oz each) reduced-fat cream cheese (Neufchatel), softened
3/4 cup sugar
1/3 cup cornstarch
3 large eggs plus yolk from 1 large egg, at room temperature
1 cup (6 oz) white chocolate chips, melted as directed on package
2 Tbsp fresh lemon juice
2 tsp vanilla extract
12 drops red food color
Fresh raspberries and mint leaves
Heat oven to 350'F. Lightly grease a 9-in. springform pan.
Mix crumbs and sugar in a bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.
Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl. (You should have 1 1/2 cups puree.) Discard seeds and pulp.
Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs and yolk until blended, scraping down sides of bowl twice. Beat in melted chocolate chips, then 2/3 cup of the raspberry puree (refrigerate rest to serve with cake), the lemon juice, vanilla and food color. Pour over crust.
Bake for 15 minutes.
Reduce oven temperature to 250'F and bake one hour longer or until cake is almost set at center. Cool completely in pan on a wire rack, then refrigerate at least two hours or until cold.
Release pan sides. Remove cake from pan with a wide spatula; slide onto serving plate.
Garnish with raspberries and mint. Serve with raspberry puree.