White Chocolate Raspberry Cheesecake

This white chocolate raspberry cheesecake is decadent and creamy, swirled with raspberry sauce and baked in a chocolate crust. No water bath needed!

• Preparation Time: 25 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 35 mins
• Calories: 412 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 3 tablespoons white sugar
• 2 teaspoons cornstarch
• 3 (8 ounce) packages cream cheese, softened
• 1 cup chocolate cookie crumbs
• 3 large eggs
• 2 cups white chocolate chips
• 1 (10 ounce) package frozen raspberries
• 0.5 cup white sugar
• 0.25 cup butter, melted
• 0.5 cup water
• 0.5 cup half-and-half cream

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Make crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.

Step 3

Make sauce: 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.

Step 4

Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.

Step 5

Mix together cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Pour 1/2 of the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter on top. Spoon 3 tablespoons raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect.

Step 6

Bake in the preheated oven until filling is set, 55 to 60 minutes. Cool cheesecake at room temperature, then cover with plastic wrap and refrigerate until thoroughly chilled, 8 hours to overnight.

Step 7

Remove cheesecake from the pan and serve with remaining raspberry sauce.