I’ve been tinkering with this cheesecake recipe for a while, and I have it to a point where it’s the single best cheesecake I’ve ever made!
- 10 oz. frozen raspberries
- 1/2 cup water
- 2 Tbsp. sugar
- 2 tsp. cornstarch
Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds. Refrigerate overnight.
Graham Cracker Crust:
- 1 3/4 cups graham cracker crumbs
- 3 Tbsp. sugar
- 6 Tbsp. melted butter
Preheat oven to 350. Mix all three ingredients together, then press into the bottom of a springform pan. Bake for 10 minutes, then cool to room temperature. When cool, place in freezer for at least an hour.
- 2 cups white chocolate chips
- 1/2 cup half-and-half
- 24 oz. cream cheese, softened
- 1/2 cup sugar
- 3 large eggs
- 1 tsp. vanilla extract
Preheat oven to 325. Melt white chocolate chips and half-and-half in double boiler; cool slightly. Mix cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Add vanilla and melted white chocolate mixture and mix thoroughly. Pour half of the batter over frozen crust. Spoon 3 Tbsp. raspberry sauce over batter. Slowly pour in remaining cheesecake batter. Spoon 3 Tbsp. raspberry sauce over top. Swirl batter with the tip of a knife to create a marbled effect. Bake in the preheated oven until top is set, 60-75 minutes. Turn off the oven and leave the cheesecake inside for another 30 minutes. Cool cheesecake to room temperature, then cover with plastic wrap and refrigerate overnight. Serve with remaining raspberry sauce.
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