White Chocolate Raspberry Cheesecake
Make this creamy white chocolate raspberry cheesecake. Prepare ahead - takes 8 hours or overnight to refrigerate and set.
Prep Time: 30 min
Cook Time: 1 hr
|1 cup||chocolate cookie crumbs|
|3 tablespoons||white sugar|
|1/4 cup||butter, melted|
|1 (10-ounce) package||frozen raspberries|
|2 tablespoons||white sugar|
|2 cups||white chocolate chips|
|1/2 cup||half-and-half cream|
|3 (8-ounce) packages||cream cheese, softened|
|1/2 cup||white sugar|
|1 teaspoon||vanilla extract|
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°. 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 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.