White Chocolate Raspberry Cheesecake

Very Comparable to Cheesecake Factory

White Chocolate Raspberry Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup of chocolate cookie crumbs

  • 3

    tablespoons of white sugar

  • ¼

    cup melted butter

  • 1

    (10 ounce) package frozen raspberries

  • 2

    tablespoons white sugar

  • 2

    teaspoons cornstarch

  • ½

    cup water

  • 2

    cups of white chocolate chips

  • ½

    cup half-and-half cream

  • 3

    (8 ounces) packages cream cheese, softened

  • ½

    cup white sugar

  • 3

    eggs

  • 1

    teaspoon of vanilla extract

Directions

1. In a medium Bowl, mix together cookie crumbs, 3 Tablespoons sugar, and melted butter. Press mixture into the bottom and an inch up the sides of a 9 inch spring-form pan. 2. In a sauce pan, combine raspberries, 2 Tablespoons sugar, cornstarch, and water. Bring to a boil and continue boiling for 5 minutes, or until sauce is tick. Stain sauce through a mesh strainer to remove seeds. 3.Preheat oven to 325 degrees F. In a glass or plastic bowl melt the white chocolate chips with the half-and-half. Melt in the microwave 40 seconds at a time, stirring in between, until the chocolate is smoothly mixed into the half-and-half. 4. in a large bowl, mix together cream cheese and 1/2 cup of 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 of raspberry sauce over the batter. Pour remaining cheesecake batter into pan, and again spoon tablespoons of raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. 5. 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.


Nutrition

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