White Chocolate-Raspberry Cheesecake
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!
Servings: 16 people
Ingredients
Raspberry Sauce
- 10 oz (280g) fresh raspberries
- 1/2 cup water
- 2 tablespoons sugar
- 2 teaspoons cornstarch
Cheesecake
- 1 cup chocolate-cookie crumbs about 22 Oreo cookies
- 1/2 cup sugar + 3 tablespoons
- 1/4 cup unsalted butter melted
- 2 cups white chocolate chips
- 1/2 cup half-and-half
- 3 packages cream cheese softened (8 oz. (230g) per package)
- 3 eggs at room temperature
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
Make Sauce:
- Stir together the raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and cook until the sauce thickens, about 5 minutes. Strain through a mesh strainer and discard the seeds. Set aside.
Make Cheesecake:
- Preheat the oven to 325°F (162°C). In a bowl, stir together the cookie crumbs, 3 tablespoons of sugar, and butter. Press the mixture into the bottom of a 9-inch springform pan. (I used Oreo cookies; I placed the cookies in a Ziploc bag and smashed them with the bottom of a small pan.)
- Melt the 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 the cream cheese and the remaining ½ cup of sugar with an electric mixer on low speed until smooth. Beat in the eggs one at a time. Stir in the cornstarch, vanilla extract, and white chocolate mixture. Mix well, but do not overmix. Pour half of the batter over the crust and drizzle 3 tablespoons of sauce on top. Add the remaining batter and spoon another 3 tablespoons of sauce on top. Use a knife tip or a bamboo skewer to swirl the sauce into the batter to create a marbled effect.
- Bake until the center jiggles slightly and the edges are puffed, about 40-45 minutes. Cool at room temperature, then cover with plastic wrap and chill for at least 2 hours, or preferably overnight, before removing from the pan. Top the cheesecake with the remaining sauce and fresh raspberries. Slice and serve cold.
Notes
Adapted from: Greatest Hits All Recipes Magazine.
Nutrition
Serving: 16people | Calories: 402kcal | Carbohydrates: 33g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 218mg | Fiber: 1g | Sugar: 27g