Organic Freeze Dried Raspberries

Perfect for baking or simple snacking. 

16 oz mason jar.

Fontana Family White Chocolate Raspberry Cheesecake:

Crust -1 sleeve Lorna Doone Shortbread Cookies, 1/2 stick butter melted. 

Filling -8 oz white chocolate, 4 (8oz) Pkgs. softened cream cheese, 1/2 cup plus 2 Tbsp. Sugar, 4 whole large eggs, 2 large egg yolks, 2 Tbsp. Flour, 1 tsp. vanilla, 2 Cup Raspberries(11oz), 

Garnish -Fresh Sweetened Whip Cream, Raspberries, Mint sprigs

Directions - Preheat oven to 350 F. Crust - grind cookies in food processor, add butter until combined. Remove and press into bottom and 2/3 of the way up the sides of your spring form pan. 

Filling - Melt chocolate in a double boiler or large boil set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Beat cream cheese with electric mixer at medium speed until fluffy. Beat in sugar. Add whole eggs and egg yolks, one at a time, beating well at low speed and scraping bowl between each new egg. Beat in flour and vanilla. Add chocolate in a smooth stream, beating until combined. Arrange raspberries in a single layer over crust. Pour filling over the raspberries. Bake in the middle of the oven (45 -55 minutes) until cake is set 3 inches in from the edge, center should still be wobbly when gently shaken. Let sit 10 - 15 minutes on a rack. Run a thin knife around the edge of the cake to loosen, then cool completely in pan on the rack. Cake will continue to set as it cools. Chill in the refrigerator for at least 2 - 3 hours. Garnish with whipped sweet cream, fresh or rehydrated raspberries, and mint sprigs.

(Pro tip: Most recipes won't call for rehydrating as the berries will absorb the moisture from the cake filling and provide maximum flavor)