white chocolate raspberry cheesecake

Ingredients

• Servings: 1
• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 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

Recipe

Cook Time: 1 hr

Ready Time: 10 hrs


• 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.