White Chocolate Raspberry Cheesecake

So it was a coworker’s birthday today and I made a cheesecake for the event.  I am responsible for throwing a small birthday get together whenever it is someone’s birthday at work.  Usually, I let the birthday person request a special dessert for their birthday.  The two birthday coworkers, who we were celebrating, decided on a white chocolate raspberry cheesecake.  It was my first attempt at a cheesecake, and I was quite pleased with the results.  We all devoured it, but I managed to snag a small sliver for my husband who had to smell it for the three hours it took to prepare it last night.

White Chocolate Raspberry Cheesecake

Ingredients

  • 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

Directions

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.  
             

(Bear never leaves me when I’m in the kitchen.. He knows scraps fall to the floor)

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.
               

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