White Chocolate Raspberry Cheesecake

Recipe by Lvs2Cook
READY IN: 1hr 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees.
  • In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
  • Press mixture onto the bottom of a 9-inch springform pan.
  • (I lightly greased the bottom of the pan although it didn't call for it).
  • To make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
  • Bring to boil.
  • Continue boiling until sauce is thick and clear.
  • Strain sauce through a mesh strainer to remove seeds.
  • Set aside.
  • In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
  • Remove from heat and alow to cool to lukewarm.
  • In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
  • Beat in eggs, one at a time.
  • Blend in vanilla and melted white chocolate chips.
  • Pour half of batter over crust.
  • Spoon 3 tablespoons of raspberry sauce over batter.
  • Pour remaining batter into pan.
  • Spoon another 3 tablespoons of raspberry sauce over the top of the batter.
  • Swirl batter with the tip of a knife to create marbles effect being careful NOT to disturb bottom crust.
  • Bake for 55 to 60 minutes or until filling is set.
  • Allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
  • Serve with remaining raspberry sauce.
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