White Chocolate Raspberry Cheesecake Recipe
This Delicious White Chocolate Raspberry Cheesecake is simple, quick, and full of amazing raspberry flavor. You will love this delicious cheesecake recipe.
Serving8
Ingredients
- 1 graham cracker pie crust
- 10 ounces frozen raspberries
- 2 Tablespoons sugar
- 2 teaspoons cornstarch
- ½ cup water
- 2 cups white chocolate chips
- ½ cup half and half
- 3 (8 ounce) cream cheese, softened
- ½ cup sugar
- 3 eggs
- 1 teaspoon vanilla
Equipment
Instructions
- 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!)
Nutrition
Calories: 475 kcal · Carbohydrates: 61 g · Protein: 7 g · Fat: 23 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 77 mg · Sodium: 173 mg · Potassium: 251 mg · Fiber: 3 g · Sugar: 48 g · Vitamin A: 170 IU · Vitamin C: 10 mg · Calcium: 131 mg · Iron: 1 mg