White Chocolate Raspberry Cheesecake
Ingredients
Raspberry Sauce
-
10
oz
fresh raspberries
-
½
cup
water
-
2
tablespoons
sugar
-
2
teaspoons
cornstarch
Cheesecake
-
1
cup
chocolate-cookie crumbs
-
½
cup
sugar
-
3
tablespoons
sugar
-
¼
cup
unsalted butter
-
2
cups
white chocolate chips
-
½
cup
half-and-half
-
3
packages
cream cheese
-
3
large
eggs
-
1
tablespoon
cornstarch
-
1
teaspoon
vanilla extract
Instructions
- Prepare the raspberry sauce by combining raspberries, water, sugar, and cornstarch in a saucepan. Boil until thickened, then strain to remove seeds.
- Preheat the oven to 325°F (162°C). Mix cookie crumbs, 3 tablespoons of sugar, and melted butter, then press into the bottom of a 9-inch springform pan.
- Melt white chocolate chips with half-and-half over simmering water until smooth.
- In a bowl, beat cream cheese and remaining sugar until smooth. Add eggs one at a time, then stir in cornstarch, vanilla, and white chocolate mixture without overmixing.
- Pour half of the batter over the crust, drizzle with 3 tablespoons of raspberry sauce, then add the remaining batter and another 3 tablespoons of sauce. Swirl to create a marbled effect.
- Bake for 40-45 minutes until the center jiggles slightly. Cool at room temperature, then refrigerate for at least 2 hours or overnight.
- Top with remaining raspberry sauce and fresh raspberries before serving cold.
Nutrition Facts (estimated)
Servings
16
Calories
402
Total fat
28g
Total carbohydrates
33g
Total protein
5g
Sodium
218mg
Cholesterol
92mg
You might also like