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preparation
preparation Time0 mins
cook Time
0 mins
servings
8
calories
3509 per serving
ingredients
- 4 ounces cream cheese, White Chocolate Cheesecake
- 1/4 cup granulated sugar, White Chocolate Cheesecake
- 1 egg yolk, White Chocolate Cheesecake
- 1/2 teaspoons vanilla, White Chocolate Cheesecake
- 1/2 teaspoons lime juice, White Chocolate Cheesecake
- 4 ounces white chocolate (melted), White Chocolate Cheesecake
- 2 tablespoons heavy whipping cream (whipped), White Chocolate Cheesecake
- 1-1/2 cup raspberries, Raspberry Filling
- 3 tablespoons raspberry geletin, Raspberry Filling
- 3 tablespoons clear jel, Raspberry Filling
- 3 tablespoons cup water, Raspberry Filling
- 2 cup blueberries, Black & Blue Twist
- 2 cup blackberries, Black & Blue Twist
- 1/4 cup plus 2 Tbsp granulated sugar, Black & Blue Twist
- 3 tablespoons blackberry geletin, Black & Blue Twist
- 3 tablespoons clear jel, Black & Blue Twist
- 3 tablespoons water, Black & Blue Twist
- 25 saltines, Pie Crust
- 1/4 cup plus 1 tbsp brown sugar, Pie Crust
- 4 tablespoons melted brown butter, Pie Crust
directions
Step 1: Crust
Crush saltines and mix with brown sugar.
Step 2: Crust
Place saltines in 9-inch pie pan and pour brown butter. Press crumbs down on the bottom and up the sides.
Step 1: Raspberry Filling
Puree raspberries and strain them (removing seeds).
Step 2: Raspberry Filling
Mix with clear jel and water, and add to raspberry puree and mix well.
Step 3: Raspberry Filling
Add gelatin and mix well. Pour into pie plate and bake for 20 mins at 350.
Step 1: White Chocolate Cheesecake
Whip cream cheese and sugar together; then add egg yolk, vanilla, and lime juice and whip together. Then whip in melted chocolate.
Step 2: White Chocolate Cheesecake
Whip heavy whipping cream until stiff and fold into cheesecake mixture. Chill until raspberry pie is cooled. Pour on top of raspberries and chill.
Step 1: Black & Blue Twist
Over medium-low heat, cook blueberries, blackberries, and sugar.
Step 2: Black & Blue Twist
Puree berry mixture and strain (taking seeds out). Put back into rinsed saucepan over low heat.
Step 3: Black & Blue Twist
Mix clear jel and water, then add into blackberry puree. Add in gelatin and mix well.
Step 4: Black & Blue Twist
Chill until cooled, pour onto white chocolate cheesecake and chill until serve.
Before Serving:
Sprinkle shaved white chocolate over the top.
