White Chocolate Raspberry Cheesecake

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This is a very good cheesecake! It was simple to make and the raspberry sauce is wonderful over the top! I had to bake it about 60 minutes to set. Not only does it taste awesome it is also beautiful in appearance - my guests thought it was from a bakery. By accident, and because I didn't read the instructions well enough, added all the raspberry sauce to the cheesecake mix. It turned out to  brilliantly, very enthusiastically recieved by all. I would recommend it to anyone.




Just a couple of recommendations: definitely double the amount of cookie crumbs used for the crust; one cup barely covers the bottom of the springform pan. If you're using smashed up Oreos for your chocolate cookie crumbs (which is what I do), then you don't need anywhere near as much butter or sugar in the crust; the Oreo creamy filling provides lots of sweetness and stick-it-together-ness. I use 2 cups crushed Oreos, only one tablespoon sugar, and 1/4 cup melted butter -- the crust comes out perfect that way. Also, I'm not sure if I just have delinquently leaky springform pans or what, but the first time I made this, I ended up with melted butter dripping down from the bottom of the pan all over the bottom of my oven (quite a mess). Now I put a jelly roll pan on the oven shelf below to catch the dripping butter, and all is well. :-) I have ended up with a few cracks in the top of the cheesecake each time I have made this, but once I pile on tons of white chocolate shavings/curls, no one is the wiser! This cheesecake absolutely could NOT taste better -- people go CRAZY over it.










This recipe makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired. 




White Chocolate Raspberry Cheesecake




Prep 1 h



Cook 1 h



Ready In 10 h





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


Directions:




  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.







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