White Chocolate Raspberry Cheesecake

Another winner!  I made this cheesecake for a dinner party this past weekend and it was a major hit.  I believe that one of the guests even had 2 pieces!  This recipe serves about 16 people.  I HIGHLY recommend this one!

White Chocolate Raspberry Cheesecake

WHITE CHOCOLATE RASPBERRY CHEESECAKE

  • 2 c. crushed oreos
  • 1 t. white sugar
  • 1/2 c. melted butter
  • 1 12 oz. bag frozen raspberries
  • 2 T. white sugar
  • 3 t. cornstarch
  • 2 c. white chocolate chips (1 regular size bag)
  • 1/2 c. half-and-half
  • 3 8oz. packages cream cheese, softened
  • 1/2 c. white sugar
  • 3 eggs
  • 1 t. vanilla extract

Directions:

  1. Wrap 2 layers of heavy duty foil around bottom and up the sides of a 9 inch springform pan.  MAKE SURE YOU DON’T PUNCTURE THE FOIL!
  2. In a medium bowl, mix together cookie crumbs, 1 tablespoon sugar and 1/2 c. melted butter.  Press into bottom of 9 inch springform pan.
  3. In a saucepan, combine raspberries, 2 T. sugar and cornstarch.  Bring to boil, and continue boiling 5 minutes or until sauce is thick.  Press sauce through a mesh strainer to remove seeds.  Put in freezer and stir occasionally until ready to add to cheesecake.
  4. Preheat oven to 325 degrees.  In a metal bowl over a pan of simmering water (or a double boiler), melt white chocolate chips with half-and-half, stirring occasionally until smooth.  Remove from heat to cool a little.
  5. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth.  Beat in eggs one at a time, scraping bottom and sides of bowl after each addition.  Blend in vanilla and melted white chocolate.  Pour half of batter over oreo crust.  Spoon 3 tablespoons raspberry sauce over better.  Pour remaining cheesecake batter into pan, and spoon 3 more tablespoons raspberry sauce on top.  Swirl batter with tip of knife to create marbled effect.
  6. Set foil covered springform pan into large frying pan or deep casserole dish.  Slowly add water between springform and frying pan until it’s about half-way up the sides of the foil.
  7. Bake for about 1 hour and 20 minutes, or until top is golden and middle springs back to the touch.  Remove from water bath and let sit on the stove top for about 20 minutes.  Loosen sides with a thin knife.  Gently top with remaining raspberry sauce and refrigerate for at least 8 hours.  I also added white chocolate shavings for garnish.

ENJOY! 🙂

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