SUBMITTED BY Rick Thompson
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 medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.
Press mixture into the bottom of a 9 inch spring- form pan.
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 325F.
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.
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 medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.
Press mixture into the bottom of a 9 inch spring- form pan.
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 325F.
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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