White Chocolate Raspberry Cheesecake

This is sure to impress at your next gathering! Cheesecake is a fan favorite and this is a white chocolate raspberry take on the classic. Not only is it delicious, it is great for a festive Valentine’s Day treat.

Crust:

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

Sauce:

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

Cheesecake:

• 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

 

Directions:

Step 1

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

Step 2

Make sauce: 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.

Step 3

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

Step 4

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

Step 5

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. 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.

Step 6

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.

Step 7

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