Raspberry White Chocolate Swirl Cheesecake
My daughter made this for Christmas this year. It is so pretty and so delicious! You might want to double the sauce for extra when you serve it.
- 1 (10-oz.) pkg. frozen raspberries
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 1 cup chocolate cookie crumbs (from about 22 cookies)
- 3 tablespoons plus 1/2 cup sugar
- 1/4 cup butter, melted
- 2 cups white chocolate chips
- 1/2 cup half and half
- 3 (8-oz.) pkgs. cream cheese, softened
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
To make sauce:
Combine raspberries, sugar, cornstarch, and water in a saucepan; bring to a boil, and cook until sauce thickens, about 5 minutes. Pour through a mesh strainer to remove seeds.
To make cheesecake:
Preheat oven to 325 degrees.
Mix together cookie crumbs, 3 tablespoons sugar, and butter in a bowl. Press mixture into bottom of a 9-inch springform pan.
Melt white chocolate chips with half and half in a metal bowl set over a pan of simmering water, stirring occasionally until smooth.
Gently beat cream cheese and remaining 1/2 cup sugar with an electric mixer at low speed until smooth. Beat in eggs 1 at a time. Stir in vanilla and chocolate mixture. Pour half of batter over crust, and drizzle 3 tablespoons sauce over it. Add remaing batter, and spoon 3 tablespoons sauce on top. Swirl batter with knife tip to create marbling effect on top.
Bake until center jiggles slightly and edges are puffed, 40 to 45 minutes. Cool at room temperature 1 1/2 to 2 hours. Cover with plastic wrap, and refrigerate 7 hours (or overnight) before removing from pan. Serve with remaining sauce.
Makes 16 servings.
“Fear fades when we trust our Father.”