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Raspberry White Chocolate Cheesecake

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PREP TIME
25 min
COOKING TIME
70 min
TOTAL TIME
575 min
SERVINGS
16 servings
Dessert
Raspberry White Chocolate Cheesecake
Ingredients
  • 1 cup chocolate cookie crumbs
  • 1/4 cup butter, melted
  • 3 tablespoons white sugar
  • 1 (10 ounce) package frozen raspberries
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
Instructions
1
Gather all necessary ingredients beforehand.
2
Create the crust by blending cookie crumbs, melted butter, and sugar in a medium-sized bowl. Press this mixture firmly into the bottom of a 9-inch springform pan.
3
Prepare the sauce by combining raspberries, water, sugar, and cornstarch in a saucepan. Bring the mixture to a boil and continue boiling until it reaches the desired consistency, approximately 5 minutes. Strain the sauce through a fine-mesh sieve to remove the seeds.
4
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
5
Prepare the cheesecake mixture by melting white chocolate chips with half-and-half in a metal bowl placed over simmering water. Stir the mixture occasionally until it reaches a smooth consistency.
6
Combine cream cheese and sugar in a large bowl, blending them together smoothly. Add eggs one at a time, beating well after each addition. Mix in vanilla and the melted white chocolate mixture. Pour half of the cheesecake batter over the prepared crust.
7
Spoon 3 tablespoons of raspberry sauce over the batter, followed by pouring the remaining cheesecake batter on top. Spoon another 3 tablespoons of raspberry sauce over the batter, then use a knife to create a marbled effect by swirling the batter.
8
Bake the cheesecake in the preheated oven until it's set, taking around 55 to 60 minutes. Allow the cheesecake to cool at room temperature before covering it with plastic wrap and refrigerating it for 8 hours or overnight.
9
Once chilled, remove the cheesecake from its pan and serve with the remaining raspberry sauce.