White Chocolate Raspberry Swirl PieI love white chocolate and I love cheesecake…so this is one of my preferred desserts….
White Chocolate Raspberry Swirl Pie
1-1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup shortening 4 to 5 tablespoons cold water FILLING: 2 packages (8 ounces each) cream cheese, softened 1/2 cup white baking chips, melted 1/2 cup sugar 1/2 teaspoon vanilla extract 2 eggs, lightly beaten 3 tablespoons seedless raspberry jam
In a small bowl, combine flour and salt; cut in shortening until crumbly.
Gradually add water, tossing with a fork until dough forms a ball.
Roll out pastry to fit a 9-in.
Transfer pastry to pie plate.
Trim pastry to 1/2 in.
beyond edge of plate; flute edges.
Line unpricked pastry with a double thickness of heavy-duty foil.
Fill with dried beans, uncooked rice or pie weights.
Bake at 450° for 8 minutes.
Remove foil and weights; bake 5 minutes longer.
Cool on a wire rack.
Reduce heat to 350°.
In a large bowl, beat the cream cheese, melted white chips, sugar and vanilla until blended.
Add eggs; beat on low speed just until combined.
Pour into crust.
In a microwave, heat jam until melted; stir until smooth.
Drop by teaspoonfuls over filling; cut through filling with a knife to swirl.
Bake for 18-22 minutes or until center is almost set.
Cool completely on a wire rack.
Nutrition Facts 1 piece:
- 536 calories, 37g fat (18g saturated fat), 117mg cholesterol, 343mg sodium, 43g carbohydrate (24g sugars, 1g fiber), 9g protein.