White Chocolate Raspberry Cheesecake
Ingredients
The crust
-
1
store-bought
oreo crust
The raspberry sauce
-
1
Tbsp
granulated sugar
-
1½
tsp
cornstarch
-
⅓
cup
cold water
-
1½
cups
fresh or frozen raspberries
The cheesecake filling
-
12
oz
cream cheese
-
⅓
cup
granulated sugar
-
1
whole
egg
-
1
large
egg white
-
1
tsp
vanilla extract
-
1½
tsp
lemon juice
-
6
oz
white chocolate, chopped
-
¼
cup
heavy whipping cream
Instructions
- Preheat the oven to 325°F.
- In a saucepan, whisk together sugar and cornstarch, then stir in cold water and raspberries.
- Cook the mixture over medium heat until it boils and thickens, then strain to remove seeds.
- In a mixing bowl, beat cream cheese and sugar until fluffy, then mix in the egg, egg white, vanilla, and lemon juice.
- Melt white chocolate with cream in a double boiler or microwave, then add to the cream cheese mixture and blend until smooth.
- Pour ⅔ cup of the cheesecake mixture into the crust and spread evenly, drizzling with 2 Tbsp of raspberry sauce.
- Layer the remaining cheesecake mixture over the raspberry sauce and swirl with a toothpick.
- Pipe small circles of raspberry sauce on top and create heart shapes with a toothpick.
- Bake for 40 minutes, then turn off the oven and let it cool inside for 5 minutes.
- Cover and refrigerate for about 5 hours until set, then serve with remaining raspberry sauce and whipped cream if desired.
Nutrition Facts (estimated)
Servings
8
Calories
349
Total fat
24g
Total carbohydrates
27g
Total protein
5g
Sodium
174mg
Cholesterol
81mg
You might also like