White Chocolate Raspberry Cheesecake
Description
This white chocolate raspberry cheesecake is decadent and creamy, swirled with raspberry sauce and baked in a chocolate crust. No water bath needed!
Ingredients
•
1 cup chocolate cookie crumbs
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1/4 cup butter, melted
•
3 tablespoons white sugar
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1 (10 ounce) package frozen raspberries
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1/2 cup water
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2 tablespoons white sugar
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2 teaspoons cornstarch
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2 cups white chocolate chips
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1/2 cup half-and-half cream
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3 (8 ounce) packages cream cheese, softened
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1/2 cup white sugar
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3 large eggs
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1 teaspoon vanilla extract
Directions
1
Gather the ingredients.
2
To make the crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
3
To make the raspberry 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. Preheat the oven to 325 degrees F (165 degrees C).
4
To make the cheesecake filling: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.
5
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.
6
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.
7
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.
8
Remove cheesecake from the pan and serve with remaining raspberry sauce.