White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake Recipe
serves 8

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

Mix together cookie crumbs, 1.5 tablespoons sugar, and melted butter in a medium bowl,. Press mixture into the bottom of a 9 inch pan.
Combine raspberries, 2 tablespoons sugar, cornstarch, and water in a saucepan. Bring to boil, for 5 minutes or until sauce thickens. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Mix together cream cheese and 1/4 cup sugar until smooth in a large bowl. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 2-4 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 2-4 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 50-60 minutes or until filling is set. Let the white chocolate raspberry cheesecake cool down, cover with plastic wrap, and refrigerate for 7-8 hours before removing from pan. Serve with remaining raspberry sauce.

Serve and enjoy the White Chocolate Raspberry Cheesecake Recipe Dessert

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