- 1-1/2 Cups (375ml) chocolate cookie crumbs
- ¼ Cup (60ml) unsalted butter, melted
- 2- 8oz. (16oz:450g) packages cream cheese, room temperature
- 1/3 Cups (75ml) granulated sugar
- 2 eggs, lightly beaten
- 1 teaspoon (5ml) Vanilla extract
- 1/2 Teaspoon (2ml) lemon zest
- 1/2 Cup (125ml) white chocolate chips
- 1-1/2 Cups (375ml) ED Smith Raspberry Pie filling, divided
- Preheat oven to 325ºF (160ºC)
- Line 8-inch x 8-inch baking pan with parchment
For the crust:
- melt butter and mix with chocolate crumbs. Press firmly into prepared baking pan.
For the cheesecake batter:
- In a large bowl, add cream cheese and sugar, beating until well blended with a hand mixer.
- Add eggs, sugar, vanilla and lemon zest and mix until well combined.
- In a double boiler, over simmering water, place ½ Cup (125ml) white chocolate chips. Stir until melted then remove from heat to let cool slightly.
- Add cooled white chocolate to cheesecake batter and mix until smooth.
- Pour ½ cheesecake batter over crust.
- Spread 1 Cup (250ml) E.D.SMITH Raspberry Pie filling evenly over cheesecake batter and swirl with a butter knife to make a marbled effect.
- Pour balance of cheesecake batter over marbled layer.
- Bake 25 minutes. Remove from the oven and set aside to cool.
- Spread remaining ½ Cup (125ml) E.D.SMITH Raspberry Pie filling over top of baked cheesecake. Refrigerate for 1 hour.
- Using the parchment, pull cooled cheesecake out of the pan and place on a cutting board. Cut into 12 squares and serve.
- Impress your guests by dividing the remaining ½ cup pie filling divided between dessert plates. Place square on top and serve with fresh berries.
- Melt ¼ Cup white chocolate chips in a double boiler over simmering water. Drizzle over top of chilled cheesecake, cut into squares and serve.
- Freeze squares for 1 hour before cutting for a crisp edge