Description
A delightful dessert that combines creamy cheesecake, tart raspberries, and sweet white chocolate, perfect for any occasion.
Ingredients
Scale
- 1 cup chocolate cookie crumbs
- ¼ cup butter, melted
- 3 tablespoons white sugar
- 1 (10 ounce) package frozen raspberries
- ½ cup water
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 2 cups white chocolate chips
- ½ cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C).
- Combine chocolate cookie crumbs, melted butter, and 3 tablespoons of sugar in a bowl and mix until crumbly. Press into a springform pan.
- In a saucepan, combine frozen raspberries, ½ cup water, 2 tablespoons sugar, and cornstarch. Heat over medium until thickened, about 5-7 minutes.
- Melt the white chocolate chips with ½ cup half-and-half cream in a microwave-safe bowl or over a double boiler.
- Beat softened cream cheese with ½ cup sugar until smooth, adding eggs one at a time and mixing well. Then, add vanilla.
- Mix the melted white chocolate into the cream cheese mixture until smooth.
- Pour half of the cheesecake batter over the crust and drizzle with raspberry sauce. Add the remaining batter and swirl the raspberry sauce.
- Bake for 55-60 minutes or until set with a slight jiggle in the center.
- Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Serve with remaining raspberry sauce on top.
Notes
Use high-quality ingredients for the best results and ensure all dairy products are at room temperature for a smooth batter.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: cheesecake, white chocolate, raspberry, dessert, baking