White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
White Chocolate Raspberry Cheesecake

PREP TIME

60

minutes

TOTAL TIME

120

minutes

SERVINGS

16

servings

PREP TIME

60

minutes

TOTAL TIME

120

minutes

SERVINGS

16

servings

Ingredients

  • 1

    cup chocolate cookie crumbs

  • 3

    tbs. white sugar

  • 1/4

    cup butter, melted

  • 1

    (10 ounce) package frozen raspberries

  • 2

    tbs. white sugar

  • 2

    tps. cornstarch

  • 1/2

    cup water

  • 2

    cups white chocolate chips

  • 1/2

    cup half and half cream

  • 3

    (8 ounce) packages cream cheese, softened

  • 1/2

    cup white sugar

  • 3

    eggs

  • 1

    tps. vanilla extract

Directions

In a medium bowl, mix together cookie crumbs, 3tbs. sugar and melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tbs. sugar, cornstarch and water. Bring to boil and continue boiling 5 mins. or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees. 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 tbs. raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 mins. or until filling is set. Cool, cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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