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White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

Cost $20, save $30

Source: Recommended by CookPal

  • 830 Min
  • 16 Servings
  • $20

INGREDIENTS

  • Crust

    • 1 cup chocolate cookie crumbs
    • 🧈 ¼ cup butter, melted
    • 🧂 3 tablespoons white sugar

  • Raspberry Sauce

    • 1 (10 ounce) package frozen raspberries
    • 💧 ½ cup water
    • 🧂 2 tablespoons white sugar
    • 2 teaspoons cornstarch

  • Cheesecake Filling

    • 2 cups white chocolate chips
    • 🥛 ½ cup half-and-half cream
    • 3 (8 ounce) packages cream cheese, softened
    • 🧂 ½ cup white sugar
    • 🥚 3 large eggs
    • 1 teaspoon vanilla extract

STEPS

1

Gather the ingredients.

2

Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.

3

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.

4

Preheat the oven to 325 degrees F (165 degrees C).

5

Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.

6

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.

7

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.

8

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.

9

Remove cheesecake from the pan and serve with remaining raspberry sauce.

NUTRIENTS

Per 1 serving

🔥

293

Calories

  • 4
    Protein
  • 30
    Carbs
  • 18
    Fats

💡 Garnish with white chocolate curls for an elegant presentation.For extra flavor, substitute fresh raspberries for frozen ones when in season.Use a water bath for even baking and to prevent cracking of the cheesecake.Let the cheesecake cool completely before refrigerating to ensure a creamy texture.