White Chocolate Raspberry Cheesecake

Recipe by: Cindy Catudal Shank
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.

Ingredients
10 h 16 servings 412cals
  • 1 cup chocolate cookie crumbs 
  • 3 tablespoons white sugar 
  • 1/4 cup butter, melted 
  • 1 (10 ounce) package frozen raspberries 
  • 2 tablespoons white sugar 
  • 2 teaspoons cornstarch 
  • 1/2 cup water 
  • 2 cups white chocolate chips 
  • 1/2 cup half-and-half cream 
  • 3 (8 ounce) packages cream cheese, softened 
  • 1/2 cup white sugar 
  • 3 eggs 
  • 1 teaspoon vanilla extract

Directions
Prep 1h Cook 1h Ready in 10h
  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. 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.
  5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Footnotes
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


source: www.allrecipes.com

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