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White Chocolate Raspberry Cheesecake
White Chocolate Raspberry Cheesecake
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
575 minutes
Indulgent white chocolate raspberry cheesecake with raspberry swirls and chocolate crust, no water bath required.
Ingredients:
  • 1 cup chocolate cookie crumbs
  • 0.25 cup butter, melted
  • 3 tablespoons white sugar
  • 1 (10 ounce) package frozen raspberries
  • 0.5 cup water
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 2 cups white chocolate chips
  • 0.5 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
Instructions:
  • Create the crust by combining cookie crumbs, melted butter, and sugar in a medium bowl. Press the mixture into the base of a 9-inch springform pan.
  • Prepare a delicious sauce by mixing raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and simmer until it thickens, approximately 5 minutes. Strain the mixture through a mesh strainer to eliminate seeds.
  • Preheat the oven to 325°F (165°C) for the perfect cooking temperature.
  • Create a luscious white chocolate mixture by melting white chocolate chips with half-and-half in a metal bowl placed over a pot of gently simmering water, stirring occasionally until velvety smooth.
  • In a large bowl, combine cream cheese and sugar until smooth. Beat in eggs one at a time. Mix in vanilla and melted white chocolate. Pour half of the batter over the crust. Drizzle 3 tablespoons of raspberry sauce over the batter. Pour the remaining batter on top. Drizzle another 3 tablespoons of raspberry sauce over the batter. Use a knife to create a marbled effect by swirling the batter.
  • Place in the preheated oven and bake until the filling is firm, for about 55 to 60 minutes. Allow the cheesecake to cool to room temperature, cover it with plastic wrap, and refrigerate until completely cold, for 8 hours or overnight.
  • Gently release the cheesecake from the pan and drizzle with the rest of the raspberry sauce before serving.

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