White Chocolate Raspberry Cheesecake
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired
Yield
12 servingsPrep
1 hrsCook
1 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chocolate cookie crumbs
|
* |
| 3 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
cream
half-and-half |
|
| 2 | cups |
white chocolate chips
|
*
|
| ½ | cup |
water
|
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | tablespoons |
sugar
|
|
| 10 | ounces |
raspberries, frozen
|
*
|
| ¼ | cup |
butter
melted |
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chocolate cookie crumbs
|
* |
| 3 | x |
eggs
|
|
| 118 | ml |
sugar
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
cream
half-and-half |
|
| 473 | ml |
white chocolate chips
|
*
|
| 118 | ml |
water
|
|
| 1E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
sugar
|
|
| 289 | ml/g |
raspberries, frozen
|
*
|
| 59 | ml |
butter
melted |
|
| 45 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.
Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.
Bring to boil, and continue boiling 5 minutes, or until sauce is thick.
Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325℉ (160℃) (165 degrees C).
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 ½ 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 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top.
Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 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.
