White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

2075
CindyAnn 91

"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 {{adjustedServings}} servings 412 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 28.3 g
  • 43%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

2075
  1. 2862 Ratings

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I made 2 cakes. The 1st one wasn't very appealing but it tasted great. The 2nd one looked beautiful and tasted even better. What did I do different the 2nd time? I read the cheesecake techniques...

This recipe got rave reviews from my family on Christmas! One tip, which made this even easier to make: I used seedless raspberry jam instead of cooking the raspberries on the stove. I just micr...

This is SOOOOOOOOOOO delicious -- I've made it three times now, and it is already legendary within my extended family! :-) Just a couple of recommendations: definitely double the amount of co...