This white chocolate raspberry cheesecake is excellent and similar to one you would get in a restaurant. Great for special occasions. Garnish with white chocolate curls if desired.
Ingredients
- chocolate cookie crumbs: 1 cup
- butter: 0.25 cup (melted)
- white sugar: 3 Tbsp
- frozen raspberries: 1 pack (10 ounce pack)
- water: 0.5 cup
- white sugar: 2 Tbsp
- cornstarch: 2 tsp
- white chocolate chips: 2 cups
- half-and-half cream: 0.5 cup
- cream cheese: 3 packages (8 ounce packages, softened)
- white sugar: 0.5 cup
- eggs: 3 piece
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Make crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
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Make sauce: Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds.
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Preheat the oven to 325 degrees F (165 degrees C).
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Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.
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Mix together cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Pour 1/2 of the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter on top. Spoon 3 tablespoons raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect.
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Bake in the preheated oven until filling is set, 55 to 60 minutes. Cool cheesecake at room temperature, then cover with plastic wrap and refrigerate until thoroughly chilled, 8 hours to overnight.
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Remove cheesecake from the pan and serve with remaining raspberry sauce. Dotdash Meredith Food Studios
