Description
A rich and creamy cheesecake featuring white chocolate and tart raspberry sauce, perfect for any occasion.
Ingredients
Scale
- 1 (12 oz.) package frozen raspberries
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 1/4 cups graham cracker crumbs
- 1/4 cup butter, melted
- 2 cups white chocolate chips
- 1/2 cup Half and Half
- 3 (8 oz.) packages cream cheese, softened
- 1/2 cup sugar
- 1 tablespoon flour
- 3 eggs, at room temperature
- 1 teaspoon vanilla
Instructions
- Create the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a lightly greased 9-inch springform pan.
- Make the Raspberry Sauce: In a saucepan over medium heat, combine the frozen raspberries, water, sugar, and cornstarch. Bring this mixture to a boil, continuing to simmer for about 5 minutes until it thickens. Strain through a mesh strainer to remove the seeds, and set aside.
- Preheat the Oven: Place a baking pan filled with hot water on the lower rack of the oven. Preheat your oven to 325°F (163°C).
- Melt the White Chocolate: In a metal bowl over simmering water, melt the white chocolate chips with Half and Half, stirring occasionally until smooth.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Blend in flour. Then, with the mixer on low speed, add the eggs one at a time. Finally, mix in vanilla and melted white chocolate.
- Layer the Cheesecake: Pour half the cheesecake batter over the crust. Spoon 3 tablespoons of raspberry sauce over this layer. Pour in the remaining batter and top with another 3 tablespoons of raspberry sauce. Use a knife to gently swirl the raspberry sauce into the cheesecake batter for a marbled effect.
- Bake: Bake for 55 to 60 minutes until the filling is set. Once done, cool, cover with plastic wrap, and refrigerate for at least 8 hours before removing from the pan.
- Serve with Raspberry Sauce: Drizzle any remaining raspberry sauce over the cheesecake slices right before serving.
Notes
Garnish with fresh raspberries or a dollop of whipped cream for extra flair. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg