Raspberry White Chocolate Cheesecake Parfaits Recipe! #tipit

Ingredients Raspberry Sauce: 2 cups frozen raspberries (fresh are fine, too) ⅓ cup Dixie Crystals Sugar Squeeze of lemon juice 2 teaspoons of cornstarch 1+ tablespoon water Cheesecake: 1 cup heavy cream ½ cup Dixie Crystals Powdered Sugar 1 teaspoon vanilla 2 tablespoons Frangelico (hazelnut liqueur) 8 ounces cream cheese, at room temperature 4 ounces white chocolate, chopped Fresh raspberries and mint to garnish, optional

Instructions In a saucepan, combine raspberries, sugar and lemon juice. Simmer and stir occasionally till berries break down. Mix together cornstarch with a tablespoon of water to make a slurry (you can add a little more water if needed). Mix into hot raspberry sauce and cook till mixture thickens. Strain with a mesh sieve to remove seeds and set aside to cool to room temperature. Carefully melt the chocolate in the microwave, stopping at 30 second intervals to stir, till chocolate is smooth. Set aside.

Whip cream with whisk attachment of stand mixer till stiff peaks form. Place in another bowl and fit mixer with paddle attachment. Whip the cream cheese with the paddle attachment till light and fluffy. Add powdered sugar, vanilla and Frangelico and mix till combined. Add melted chocolate and mix till combined. Fold in whipped cream.

Divide cheesecake mixture between 4-6 glasses/serving dishes and smooth tops. Reserve a few tablespoons if you'd like to pipe a star on top of each parfait.Pour some raspberry sauce over each parfait till it is evenly distributed. Spread to cover top of cheesecake. Pipe a star of filling over raspberry sauce and garnish with berries and mint if desired. Chill for an hour before serving.