White Chocolate Raspberry Cheesecake
Categories: Cake | Cheesecake | Dessert
Ingredients:
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter, melted
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons 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 teaspoon vanilla extract
Preparation:
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.
- Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons 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.
- 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.
- 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 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.
- 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.
First Made:
2007-09-22
2007-09-22