White Chocolate Raspberry Cheesecake - the best raspberry cheesecake recipe ever, with rich, sweet and creamy cheesecake loaded with fresh raspberries and raspberry sauce. This incredible dessert is to die for!
3packages cream cheesesoftened (8 oz. (230g) per package)
3eggsat room temperature
1tablespooncorn starch
1teaspoonvanilla extract
Instructions
Make Sauce:
Stir together the raspberries, water, sugar and cornstarch in a saucepan; bring to a boil and cook until sauce thickens, about 5 minutes. Strain with a mesh strainer, discard the seeds. Set aside.
Make Cheesecake:
Preheat oven to 325°F (162°C). Stir together the cookie crumbs, 3 tablespoons sugar and butter in a bowl. Press mixture into the bottom of a 9-inch spring form pan. (I used Oreo cookies, put the cookies inside a Ziploc bag and smashed with the bottom of a small pan.)
Melt white chocolate chips with half-and-half in a metal bowl set over a pan of simmering water, stirring occasionally, until smooth.
Gently beat together cream cheese and remaining 1/2 cup sugar with an electric mixer at low speed until smooth. Beat in eggs, one at a time. Stir in cornstarch, vanilla extract and white chocolate mixture. Mix well, but do not over mix. Pour half of batter over crust and drizzle with 3 tablespoons sauce on top. Add remaining batter, and spoon 3 tablespoons sauce on top. Swirl sauce on batter with a knife tip or a bamboo skewer to create the marbling effect.
Bake until center jiggles slightly and edges are puffed, 40-45 minutes. Cool at room temperature, then cover with plastic wrap and chill for at least 2 hours, or best overnight, before removing from pan. Top the cheesecake with the remaining sauce and fresh raspberries. Slice and serve cold.