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White Chocolate Raspberry Cheesecake

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Ingredients

  • 1 cup Chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter melted
  • 10 ounces frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half and half
  • 3 8 oz cream cheese
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Details

Preparation

Step 1

1. Mix cookie crumbs, 3 T. sugar and melted butter. Press mixture into 9 inch springform pan.


2. In a saucepan, combine raspberries. 2 T. 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.

3. Preheat oven to 325 degrees. In a metral bowl over a pan of simmering water, melt white chocolate chips w. half and half, stirring occasionally until smooth.

4. 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. Spooon 3 T. raspberry sauce over the top. Swirl batter with the tip of a knife to create a mable effect.

5. Bake for 50-60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining rasperry sauce.

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