Wednesday, February 13, 2013

White Chocolate Raspberry Cheesecake

Makes one 9 inch cheesecake
[go here if you'd like to change the amount created]


1 cup chocolate cookie crumbs
3 Tbsps white sugar
1/4 cup butter, melted
1 (10oz) package frozen raspberries

  1. In a medium bowl, mix together cookie crumbs, 3 Tbsp sugar, and melted butter.
  2. Press mixture into the bottom of a 9 in springform pan.

2 Tbsps white sugar
2 tsps cornstarch
1/2 cup water
2cups white chocolate chips
1/2 cup half-and-half cream
  1. In a saucepan, combine raspberries, 2 Tbsp sugar, cornstarch, and water.
  2. Bring to boil for 5 minutes, or until sauce is thick.
  3. Strain sauce through a mesh strainer to remove seeds.
  4. Preheat oven to 325F.
  5. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

3 (8oz) packages cream cheese, softened
1/2 cup white sugar
3 egs
1 tsp vanilla extract
  1. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth.
  2. Beat in eggs one at a time.
  3. Blend in vanilla and melted white chocolate.
  1. Pour half of the batter over crust.
  2. Spoon 3 Tbsp raspberry sauce over batter.
  3. Pour remaining cheesecake batter into pan, and again spoon 3 Tbsps raspberry sauce over the top.
  4. Swirl the batter with the tip of a knife to create a marbled effect.
  5. Bake for 55-60 minutes, or until filling is set.
  6. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.
  7. Serve with remaining raspberry sauce.

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