White Chocolate Raspberry Cheesecake Recipe

Name: White Chocolate Raspberry Cheesecake
Prep time: 1 h
Cook time: 1 h
Total time: 10 h
Yield: 16 servings
Ingredients: 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

Ingredients

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

PREP TIME 1h	COOK TIME 1h	TOTAL TIME 10h
YIELD 16 servings

Instructions

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.
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.
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.
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.
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.

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