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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 32 |
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These are a pretty and tasty treat. Ingredients:
3/4 cup butter, softened |
1 cup confectioners' sugar |
1/2 teaspoon salt |
1 1/2 cups all-purpose flour |
4 ounces white baking chocolate |
1 cup frozen unsweetened raspberries, thawed |
2 (8 ounce) packages cream cheese, softened |
1/2 cup granulated sugar |
2 large eggs |
1/2 cup sour cream |
1 teaspoon vanilla extract |
2 tablespoons all-purpose flour |
1/4 teaspoon liquid red food coloring |
1/4 teaspoon raspberry extract |
Directions:
1. Heat oven to 350 degrees.
2. You'll need a 13x9-inch baking pan lined with foil (let foil extend about 2 inches above pan at both ends).
3. For crust, beat butter in medium bowl until creamy.
4. Add confectioners' sugar and salt; beat 1 minute until light and fluffy.
5. Gradually beat in flour just until blended.
6. With fingers, press evenly over bottom of pan.
7. Bake 18 minutes or until golden.
8. Place pan on wire rack; let cool.
9. Filling: Melt chocolate in small bowl in microwave as package directs.
10. Cool to room temperature.
11. With a rubber spatula, press raspberries through a fine strainer set over medium bowl (you should have 1/4 cup puree); discard seeds.
12. Beat cream cheese and sugar in large bowl until creamy.
13. Beat in eggs, 1 at a time.
14. Beat in sour cream and vanilla extract, then flour just until blended.
15. Stir in 1 cup batter, the food color and raspberry extract into raspberry puree; remove and reserve 1/2 cup.
16. Stir melted white chocolate into remaining batter.
17. Pour 1 1/2 cups white batter over crust; top with spoonfuls of remaining raspberry mixture, then remaining white batter to cover.
18. Top with small dollops reserved raspberry mixture.
19. Drag a toothpick through dollops and white batter to marbleize.
20. Bake 32-35 minutes until slightly puffed and set.
21. Cool completely in pan on wire rack, then refrigerate at least 1 hour until firm.
22. To serve, holding foil by ends, lift to cutting board. Cut in 4 equal rows lengthwise and 8 crosswise.
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