White Chocolate Raspberry Cheesecake
Ingredients
Raspberry Sauce
-
12
ounces
frozen or fresh raspberries
-
½
cup
sugar
-
3
tablespoons
water
-
1
tablespoon
cornstarch
Crust
-
2½
cups
chocolate sandwich cookie crumbs
-
6
tablespoons
butter
Cheesecake
-
1
cup
white chocolate chips
-
3
packages
cream cheese
-
1
cup
sugar
-
3
large
eggs
-
1
teaspoon
almond extract
-
1
teaspoon
vanilla extract
-
2
tablespoons
flour
-
¾
cup
sour cream
-
fresh
to taste
raspberries for garnish
-
to taste
none
white chocolate curls for garnish
Instructions
- Boil water for the water bath.
- Prepare the raspberry sauce by cooking raspberries, sugar, and water, then thicken with cornstarch.
- Make the crust by combining cookie crumbs with melted butter and pressing into a springform pan.
- Preheat the oven to 350°F.
- Melt white chocolate chips in the microwave.
- Beat cream cheese and sugar until smooth, then add eggs one at a time, followed by extracts, sour cream, and flour.
- Drizzle in the melted chocolate while mixing.
- Layer half of the cheesecake batter in the crust, add raspberry sauce, and swirl together.
- Repeat with the remaining batter and raspberry sauce.
- Wrap the springform pan in foil and place it in a larger pan filled with hot water.
- Bake for 70-80 minutes until set but jiggly.
- Let the cheesecake cool in the water bath for 30 minutes, then cool completely on a rack.
- Refrigerate for 6-8 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
10-12
Calories
350
Total fat
24g
Total carbohydrates
30g
Total protein
6g
Sodium
250mg
Cholesterol
90mg
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