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
- 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
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.