White Chocolate Raspberry Cheesecake
I made this with black raspberries instead of red, and it was great. I needed to cook it longer than the recipe states. I cooked mine about an hour and a half.
Author: Paulus Family
Ingredients
- 1 c chocolate cookie crumbs
- 3 T sugar
- ¼ c butter, melted
- 1 pint red raspberries
- 2 T sugar
- 2 t cornstarch
- ½ c water
- 2 c white chocolate chips
- ½ c half-and-half cream
- 3 packages (8 oz) cream cheese, softened
- ½ c sugar
- 3 eggs
- 1 t vanilla
Instructions
- In a medium bowl, mix together cookie crumbs, 3 T sugar, and melted butter.
- Press into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 T sugar, cornstarch, and water.
- Bring to a 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.
- In a metal bowl over a pan of simmering water, melt the white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and ½ c 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 T raspberry sauce over batter. Pour remaining cheesecake batter into pan and again spoon 3 T raspberry sauce over the top.
- Swirl batter with the tip of a knife.
- Bake for 55-60 minutes, or until filling is set, and let cool.
- Cover with plastic wrap and refrigerate for 8 hours before removing from pan.
- Serve with remaining raspberry sauce.
