Time 3h5m Yield 8 Number Of Ingredients 8 Steps:
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely. In microwavable bowl, microwave 4 squares of the white chocolate and the milk uncovered on Medium about 2 minutes or until almost melted. Stir until melted. Cool to room temperature. In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on low speed until smooth. Beat in white chocolate mixture. Fold whipped cream into white chocolate mixture. Spread in bottom of cooled baked shell. Arrange raspberries on filling. Melt remaining square of white chocolate; drizzle over pie. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.
Time 4h10m Yield 8 servings Number Of Ingredients 6 Steps:
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in whipped topping and lemon zest. Spoon raspberries into crust; cover with pudding mixture. Refrigerate several hours or until set. Store leftover pie in refrigerator.
Time 10h Yield 16 Number Of Ingredients 13 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.
Time 55m Yield 8 serving(s) Number Of Ingredients 8 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.
Time 4h20m Yield Makes 8 servings. Number Of Ingredients 7 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.
Time 35m Yield 8 servings. Number Of Ingredients 12 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.
Time 1h45m Yield 12 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.
Time 3h10m Yield 6-8 serving(s) Number Of Ingredients 2 Steps:
Line a cookie sheet with parchment paper. Melt the white chocolate in a double boiler. Using a spatula, spread the white chcolate in a 10" square on the parchment paper. Evenly drizzle the raspberry puree over the white chocolate. Use a toothpick or skewer to swirl the puree through the chocolate for a decorative effect. Let the brittle sit at room temperature for 2-3 hours or until firm. Cut the brittle into the desired size pieces and remove the parchment paper. Handle carefully as the puree will be slightly sticky.
