How to make it

  • Heat oven to 375°F.
  • In medium bowl, mix crushed cookies and butter. Press in bottom and 1 inch up side of ungreased 9- or 10-inch springform pan.
  • Bake 7 to 9 minutes or until set.
  • Cool completely, about 30 minutes.
  • . Meanwhile, in 1-quart heavy saucepan, heat white baking bars and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted.
  • Stir in vanilla
  • . Cool to room temperature, about 15 minutes.
  • . In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
  • Add white chocolate mixture; beat on medium speed until creamy. Set aside.
  • . In chilled large bowl, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form.
  • Using rubber spatula, fold half of the whipped cream into the cream cheese mixture until blended.
  • Fold in remaining whipped cream. Spoon into crust. Refrigerate 3 to 4 hours or until set.
  • Place small strainer over 1-quart saucepan
  • . Pour package of raspberries into strainer. With back of spoon, press raspberries through strainer to remove seeds; discard seeds
  • . Stir cornstarch into raspberry puree. Heat to boiling over medium heat. Cool completely, about 20 minutes.
  • To serve, spoon fresh raspberries around top edge of tart.
  • Remove side of pan.
  • Cut tart into wedges; place on individual dessert plates.
  • Drizzle raspberry sauce over individual servin

Reviews & Comments 3

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  • knoxcop 8 years ago
    Oh my goodness. This sounds just divine! It's almost my own mousse recipe with the addition of cream cheese and raspberries! Wow--can't wait to try! --Kn0x--
    Was this review helpful? Yes Flag
    " It was excellent "
    theoldprof ate it and said...
    I'll have to make the time to try this, but I just can't say no to this jewel.
    Thanks for sharing and my hi-5.
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    Yum - this sounds & looks great!
    Was this review helpful? Yes Flag

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