For the Crust:
-1 pack (about 8oz) of honey graham teddy's
- 3/4 stick of butter
For the Filling:
- 16 oz cream cheese (I used half fat free, half reduced fat)
- 2 eggs
- 1/4 cup lemon juice
- 1/4 cup whipping cream
- 3/4 cup sugar
- 80 gramm white chocolate (melted)
- 4 - 5 tablespoon raspberry jelly
Put graham crackers in a freezer bag and roll over it with rolling pin until crackers are completely broken apart (or use mixer)
Put crackers in a bowl and add softened butter, mix well do a cumbly mixture. Push mixture into a springform, make sure its in there nice and firm.
Add 3-4 tablespoon jelly onto the crust and spread evenly.
Mix the ingredients for the filling together (melt chocolate in a bowl, sitting in a pot with lightly boiling water until melted). Beat the ingedients with your electric mixer until nice and smooth. Pour filling into crust, over the jelly.
Heat the remaining jelly in the microwave for a few seconds to make it liquid and pour a little bit on top of the cake. Use a fork to create a marble pattern with the jelly.
Preheat oven to 325 degrees and bake cake for 45 minutes
Yummmmmmmmmmmmm!!!
P.S I served it with a bit of whipped topping and raspberry sauce, made from raspberries cooked with sugar and a hint of marsala, pushed through a strainer. But the cake really didnt need it, it just looked nice
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