White Chocolate Raspberry Cheesecake
This is the most amazing tasting cheesecake with a sweet raspberry sauce!
Foto: RecipeGirlIngredients
- 24 whole shortbread cookies, (finely crushed (1¾ cups))
- 2 tablespoons salted butter, (melted)
- 10 ounces frozen raspberries
- ½ cup water
- 2 tablespoons granulated white sugar
- 2 teaspoons cornstarch
- Four 8-ounce packages cream cheese, (at room temperature)
- ¾ cup granulated white sugar
- 2 teaspoons vanilla extract
- 4 ounces white chocolate (like Ghirardelli brand), (chopped and melted)
- 4 large eggs
Steps
Preheat the oven to 325℉. In a medium bowl, combine the cookie crumbs and butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
In a medium saucepan, combine the raspberries, water, sugar and cornstarch. Bring to a boil, and continue boiling until the sauce is thick, about 5 minutes. Strain through a mesh strainer to remove the seeds.
In a large bowl, use an electric mixer to combine the cream cheese, sugar and vanilla until well-blended. Add the melted white chocolate; mix well. Add the eggs, one at a time, mixing on low speed after each until just blended. Pour ½ of the batter over the crust. Spoon 3 tablespoons of the raspberry sauce over the batter. Pour the remaining filling on top. Spoon 3 more tablespoons of the raspberry sauce over the batter. Swirl the batter with the tip of a knife to create a marbled effect.
Bake 60 to 65 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cheesecake; cool before removing the rim. Refrigerate the cheesecake for a minimum of 4 hours.
Serve slices of cheesecake with the remaining raspberry sauce.
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