I think it would be a really good recipe, but when I made it I used no fat cream cheese. I should have known that every desert needs plenty of fat to taste good. The texture was all wrong. I will definately try it again.
White Chocolate Raspberry Cheesecake
Refrigerate: 8 Hours
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- 1 cup(s) Chocolate Cookie Crumbs
- 3 tablespoon(s) granulated sugar
- 1/4 cup(s) butter Melted
- 6 tablespoon(s) Raspberry Jam
- 2 tablespoon(s) granulated sugar
- 2 teaspoon(s) cornstarch
- 1/2 cup(s) Water
- 2 cup(s) White Chocolate chips
- 1/2 cup(s) half-and-half
- 24 ounce(s) cream cheese Softened
- 1/2 cup(s) granulated sugar
- 3 eggs
- 1 teaspoon(s) Vanilla
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform 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.
This recipe is a personal recipe added by ZacAndAmber and has not been tested or endorsed by MyRecipes.
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White Chocolate Raspberry Cheesecake Recipe at a Glance
- COURSE: Cakes/Frostings