White Chocolate Raspberry Cheesecake |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 16 |
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Ingredients:
1 cup(s) chocolate cookie crumbs |
3 tablespoon(s) granulated sugar |
1/4 cup(s) butter melted |
6 tablespoon(s) raspberry jam |
2 tablespoon(s) granulated sugar |
2 teaspoon(s) cornstarch |
1/2 cup(s) water |
2 cup(s) white chocolate chips |
1/2 cup(s) half-and-half |
24 ounce(s) cream cheese softened |
1/2 cup(s) granulated sugar |
3 eggs |
1 teaspoon(s) vanilla |
Directions:
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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