White Chocolate Raspberry Cheesecake

Servings:

This white chocolate raspberry cheesecake is excellent and just as delicious as one you would get in a restaurant. Garnish with white chocolate curls if desired. Great for special occasions!

Prep
16 min
Cook
70 min
Servings
Difficulty
Hard

Ingredients

Instructions

  1. 1 Gather the ingredients.
  2. 2 To make the crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
  3. 3 To make the raspberry sauce: Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds. Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 To make the cheesecake filling: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.
  5. 5 Mix together cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Pour 1/2 of the batter over crust.
  6. 6 Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter on top. Spoon 3 tablespoons raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect.
  7. 7 Bake in the preheated oven until filling is set, 55 to 60 minutes. Cool cheesecake at room temperature, then cover with plastic wrap and refrigerate until thoroughly chilled, 8 hours to overnight.
  8. 8 Remove cheesecake from the pan and serve with remaining raspberry sauce.

Nutrition per serving

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