If I could pick a favorite dessert I would have to pick cheesecake. There is just something about the creamy texture of cheesecake that I just can't get enough of! This White Chocolate Raspberry Cheesecake was super easy and delicious!
Delicious White Chocolate Raspberry Cheesecake
Ingredients
Pre-made or store bought Graham Cracker Pie Crust
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
Directions
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. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
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. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)
Adapted from Allrecipes
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This looks absolutely beautiful! I absolutely love cheesecake and this one looks particularly amazing! Great recipe!
ReplyDeleteI love this recipe too! I bet it tastes even better using your homemade raspberry sauce--I'll have to try it next time! I made it for Christmas two years ago. My attempt is posted here: http://www.dreamingofwhitechocolate.com/2010/12/white-chocolate-raspberry-cheesecake.html
ReplyDeleteWould love to have this recipe linked on my linky party! Looks delicious.
ReplyDeletehttp://krumblecakesandsweets.blogspot.com/2012/10/link-up-party-4-hop-to-my-blog.html
Hi Kristen,
ReplyDeleteGreat recipe. Cheesecake is one of my favorites.
Have a great day.
Debi
That is a great recipe for white chocolate raspberry cheesecake. The only thing I see that I would do differently is to not bake it so long. If it has started browning on top it is overbaked, or baked at too high of a temp. It is very easy to overbake a cheesecake. Try 40-45 minutes and possibly at 300 degrees. Just my 2 cents worth.
ReplyDeleteThis recipe sounds delicious! Did you make this in a pie pan or in a springform?
ReplyDeleteThis recipe is to die for!! One question...how on earth did you get this to fit into one pie crust? I had to use 2 because it wouldn't fit into one.
ReplyDelete