White Chocolate Raspberry Cheesecake
from www.allrecipes.com
|
1 cup chocolate cookie crumbs 3 tablespoons white sugar 1/4 cup butter, melted 1 (10 ounce) package frozen raspberries 2 tablespoons white sugar 2 teaspoons cornstarch 1/2 cup water |
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 eggs 1 teaspoon vanilla extract |
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter
Press mixture into the bottom of a 9 inch spring-form pan.
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.
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.
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.
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.