White Chocolate-Raspberry Cheesecake

By Hollister1121

Ingredients

• Raspberry Sauce
• 1 (10 oz) package frozen raspberries
• 2 Tbsp sugar
• 2 tsp cornstarch
• 1/2 cup water
• Cheesecake
• 1 cup chocolate-cookie crumbs (about 22 cookies)
• 3 Tbsp plus 1/2 cup sugar
• 1/4 cup butter, melted
• 2 cups white chocolate chips
• 1/2 cup half-and-half
• 3 (8 oz) packages cream cheese, softened
• 3 eggs, at room temperature
• 1 tsp vanilla extract

Details

Servings 16
Preparation time 30mins
Cooking time 565mins
Adapted from allrecipes.com

Preparation

Step 1

Make Sauce:
1. Combine raspberries, sugar, cornstarch, and water in a saucepan; bring to a boil, and cook until sauce thickens, about 5 minutes. Pour through a mesh strainer to remove seeds.

Make Cheesecake:
1. Preheat oven to 325F.
2. Mix together cookie crumbs, 3 tbsp sugar, and butter in a bowl. Press mixture into bottom of a 9-inch springfoam pan.
3. Melt white chocolate chips with half-and-half in a metal bowl set over a pan of simmering water, stirring occasionally until smooth.
4. Gently beat cream cheese and remaining 1/2 cup sugar with an electric mixer at low speed until smooth. Beat in eggs 1 at a time. Stir in vanilla and chocolate mixture. Pour half of batter over crust, and drizzle 3 Tbsp sauce over it. Add remaining batter and spoon 3 Tbsp sauce on top. Swirl batter with knife tip to create marbling effect on top.
5. Bake until center jiggles slightly and edges are puffed, 40 to 45 minutes. Cool at room temperature 1 1/2 to 2 hours. Cover with plastic wrap, and refrigerate 7 hours (or overnight) before removing from pan. Serve with remaining sauce.