White Chocolate Raspberry Cheesecake

Name: White Chocolate Raspberry Cheesecake
Prep time: 20 min
Cook time: 45 min
Yield: 12 servings
Ingredients: 10 ounces frozen raspberries; 4 ounces water; 2 Tablespoons sugar; 2 teaspoons cornstarch; 2.25 ounces chocolate cookie crumbs; 5 ounces granulated sugar; 2 ounces unsalted butter; 12 ounces white chocolate chips; 4 ounces half and half; 24 ounces full fat cream cheese; 3 large eggs; 1 Tablespoon vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
12 servings
Calories
369 kcal
Course
Dessert
Cuisine
American

White Chocolate Raspberry Cheesecake

Cassie Burton

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Creamy white chocolate cheesecake is swirled with raspberry sauce for a decadent and delicious dessert. Slightly adapted from All Recipes.

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Ingredients

Servings

Raspberry Sauce

10 ounces frozen raspberries thawed or (2 cups fresh raspberries)
4 ounces water (1/2 cup)
2 Tablespoons sugar
2 teaspoons cornstarch

Cheesecake

2.25 ounces chocolate cookie crumbs (about 1 cup)
5 ounces granulated sugar (1/2 cup plus 3 Tablespoons)
2 ounces unsalted butter melted, (1/4 cup)
12 ounces white chocolate chips (2 cups)
4 ounces half and half (1/2 cup)
24 ounces full fat cream cheese softened (3 8 ounce packages)
3 large eggs room temperature
1 Tablespoon vanilla extract

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Instructions

Raspberry Sauce

In a medium sauce pan, combine raspberries, sugar, water, and cornstarch together. Bring to a boil and cook until sauce thickens, adjusting flame as necessary, about 5 minutes.
Pour sauce through a fine mesh strainer or sieve, pressing to extract as much of the sauce as possible. Discard the seeds and set aside to cool.

Cheesecake

Preheat oven to 325 degrees F.
Make the crust by mixing the cookie crumbs, 3 Tablespoons sugar and the butter in a bowl, Press mixture into the bottom of a 9" springform pan.
Melt white chocolate chips and half and half in a double boiler, or in metal or glass bowl set over a pan of simmering water, stirring occasionally until melted and smooth.
In the work bowl of an electric mixer fitted with a paddle attachment, beat cream cheese and 1/2 cup sugar at a low speed until smooth.
Beat in eggs, one at a time, scrapping bowl each time to ensure eggs are blended. Add vanilla, and white chocolate mixture, mixing until smooth and blended.
Pour half of the cheesecake batter over the chocolate crust and drizzle with 3 Tablespoons raspberry mixture, swirl with a knife.
Pour remaining batter and swirl 3 Tablespoons raspberry filling into the top of the cheesecake, using a knife to marble the sauce
Bake at 325 degrees F. for 45 minutes. Turn oven off and let cheesecake cool with oven door closed, until center jiggles slightly and edges are puffed and lightly golden brown, about 40 more minutes.
Allow cheesecake to cool at room temperature about 1 1/2 to 2 hours. Cover with plastic wrap or aluminum foil. Chill several hours or overnight. Serve this decadent dessert with additional raspberry sauce drizzled over the top of the cake. Serves 12.

Equipments used:

Nutrition Information

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Serving 1slice Calories 369kcal (18%) Carbohydrates 42g (14%) Protein 13g (26%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 73mg (24%) Sodium 479mg (20%) Potassium 318mg (9%) Fiber 2g (8%) Sugar 37g (74%) Vitamin A 266IU (5%) Vitamin C 6mg (7%) Calcium 282mg (28%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 369 kcal

% Daily Value*

Serving	1slice
Calories	369kcal	18%
Carbohydrates	42g	14%
Protein	13g	26%
Fat	17g	26%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.2g	10%
Cholesterol	73mg	24%
Sodium	479mg	20%
Potassium	318mg	7%
Fiber	2g	8%
Sugar	37g	74%
Vitamin A	266IU	5%
Vitamin C	6mg	7%
Calcium	282mg	28%
Iron	1mg	6%