White Chocolate Raspberry Cheesecake
By á-2904
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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