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White Chocolate Raspberry Cheesecake Deluxe
White Chocolate Raspberry Cheesecake Deluxe

White Chocolate Raspberry Cheesecake Deluxe

10 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 package (10 ounce) frozen raspberries
2 tablespoons white sugar
2 teaspoon s cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 package s (8 ounce each) cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
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Let's Make It
1
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.
2
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.
3
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.
4
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.
5
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.
6
Bake for 55 to 60 minutes, or until filling is set.
7
Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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