White Chocolate Raspberry Cheesecake

"Great for a special occasion! Best if made a day ahead."
 
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photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Anonymous photo by Anonymous
photo by Probably This photo by Probably This
photo by ReeLani photo by ReeLani
Ready In:
1hr 45mins
Ingredients:
13
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
  • Press mixture onto the bottom of a 9-inch springform pan.
  • (I lightly greased the bottom of the pan although it didn't call for it).
  • To make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
  • Bring to boil.
  • Continue boiling until sauce is thick and clear.
  • Strain sauce through a mesh strainer to remove seeds.
  • Set aside.
  • In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
  • Remove from heat and alow to cool to lukewarm.
  • In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
  • Beat in eggs, one at a time.
  • Blend in vanilla and melted white chocolate chips.
  • Pour half of batter over crust.
  • Spoon 3 tablespoons of raspberry sauce over batter.
  • Pour remaining batter into pan.
  • Spoon another 3 tablespoons of raspberry sauce over the top of the batter.
  • Swirl batter with the tip of a knife to create marbles effect being careful NOT to disturb bottom crust.
  • Bake for 55 to 60 minutes or until filling is set.
  • Allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
  • Serve with remaining raspberry sauce.

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Reviews

  1. Good cheesecake, but I just didn't notice that much of a difference in my regular cheesecake filling and this one with the addition of the white chocolate. The flavors blend quite well and it was a delicious cheesecake, I just expected more of a "white chocolate" flavor. Very good and I'll make again.
     
  2. Absolutely amazing! I made as directed and I can't wait to make it again! Thanks for sharing!
     
  3. I used a little more than 2 TBsp of the filling when I swirled it, but I just love raspberry so I couldn't resist! This turned out wonderful. Thank you!
     
  4. I was not sure I could do this recipe justice in a review, quite honestly. I made it for Christmas and DH said (quote) "This is the best dessert you've ever made." Wow! Super yummy and oh-such-a-perfect blend of sweetness & richness. Because I'm cheesecake challenged, I topped mine with a bit of Recipe #79506 to hide the crack. LOVED this recipe. I too had to bake it a bit longer.. more like a little over an hour.
     
  5. Very tasty, though I will swirl more raspberry next time. I did have to bake it longer than suggested, but it may be my oven.
     
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