White Chocolate Raspberry Cheesecake
An easy and interesting cheesecake recipe dazzled with the deliciousness of white chocolate and raspberries! This recipe yields 1-9 inch cheesecake.
White Chocolate Raspberry Cheesecake
Ingredients
- 1 (10 ounce) package frozen raspberries
- 1 cup chocolate cookie crumbs
- 2 cups white chocolate chips
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup half-and-half cream
- 1/4 cup butter, melted
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 3 tablespoons white sugar
- 1/2 cup water
Directions
- First, mix together cookie crumbs, 3 tablespoons sugar, and melted butter in a medium bowl. And then, press mixture into the bottom of a 9 inch springform pan.
- Next, combine raspberries, 2 tablespoons sugar, cornstarch, and water in a saucepan. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- After that, preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- And then, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time in a large bowl. Blend in vanilla and melted white chocolate. Next, pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Lastly, bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
- Delicious White Chocolate Raspberry Cheesecake is ready to serve
ENJOY!
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