Serves 12

1/2 cup butter

1 (3 ounce) package Cream Cheese

1 cup sifted All-Purpose Flour

1 cup puree arete Fruit Puree (any flavor)

1/3 cup White Sugar

1 tsp. Ground Cinnamon


DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or plastic cling wrap and refrigerate overnight (or up to 1 week).


AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Pre-heat oven to 375˚F.  Roll chilled dough thin. Cut with 3 or 4-inch round cookie cutter. Place small spoonful of Puree in center of each round. Moisten edges with water. Fold over and press edges together.

Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in cinnamon/sugar mixture or in confectioners’ sugar.


White Chocolate Raspberry Cheesecake


1 cup Chocolate Cookie Crumbs

3 Tbs. White Sugar

1/4 cup Butter, melted

2/3 cup puree arete Raspberry Puree

2 Tbs. White Sugar

2 tsp. Cornstarch

1/2 cup Water

2 cups White Chocolate Chips

1/2 cup Half & Half

3 (8-ounce) packages Cream Cheese, softened

1/2 cup White Sugar

3 Eggs

1 tsp Vanilla Extract


In a medium bowl, mix together cookie crumbs, 3 Tbs. sugar and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberry puree, 2 Tbs. Sugar, cornstarch and water. Bring to boil and continue boiling for 5 minutes, or until sauce is thick.

Preheat oven to 325˚F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half and half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 Tbs. raspberry sauce over batter. Pour remaining cheesecake batter into pan and again spoon 3 Tbs. raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55-60 minutes, or until filling is set. Cool, cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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