One of my husband's coworkers requested a cheesecake for her birthday. I have made a white chocolate raspberry cheesecake for them before but wanted to try a new recipe. This is what I found http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx
Of course no one ever thinks to save a slice of the cake for the baker so I can't personally say if it was good or not. Though I did hear that it was well liked and my husband brought home the empty cake container. The fact that it vanished in one afternoon is proof to me that it must have been good. My husband did say he had a slice and enjoyed it.
- 1 cup of chocolate cookie crumbs (I used Oreo cookies)
- 3 tablespoons of white sugar
- 1/4 cup of butter, melted
- 1 (10 ounce) package of frozen raspberries
- 2 tablespoons of white sugar
- 2 teaspoons of cornstarch
- 1/2 cup of water
- 2 cups of white chocolate chips
- 1/2 cup of half-and-half cream
- 3 (8 ounce) packages of cream cheese, softened
- 1/2 cup of white sugar
- 3 eggs
- 1 teaspoon of vanilla extract
The original recipe did not mention anything about precooking the crust so I added those directions in.
- Preheat the oven to 325 degrees. In a medium bowl, mix together the cookie crumbs, 3 tablespoons of sugar, and melted butter. (I greased the pan first and placed a piece of parchment paper on top and then greased the paper.)Press the mixture into the bottom of a 9 inch springform pan. I then baked the crust for ten minutes.
- In a saucepan, combine the raspberries, 2 tablespoons of sugar, cornstarch, and the water. Bring it to a boil. Continue boiling the mixture for 5 minutes, or until the sauce is thick. Strain the sauce through a mesh strainer to remove seeds.(I found this to be the most tedious aspect of this. I think I needed a bigger strainer.)
- In a metal bowl over a pan of simmering water(double boiler), melt the white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together the cream cheese and 1/2 cup of sugar until smooth. Beat in the eggs one at a time. Blend in the vanilla and melted white chocolate. Pour half of the batter over the crust. Spoon 3 tablespoons of the raspberry sauce over the batter. Pour the remaining cheesecake batter into the pan, and again spoon 3 tablespoons of raspberry sauce over the top. Swirl the batter with the tip of a knife to create a marbled effect.
- 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.