White Chocolate Raspberry Cheesecake
Imagine my excitement when I received a KitchenAid Mixer for Christmas! I love cheesecake so naturally, this white chocolate raspberry cheesecake is the first dessert that I made using the mixer. This cheesecake comes out rich and smooth, just the way cheesecake should be. The raspberry swirls against the white chocolate look gorgeous (and taste even better!) and make this cheesecake a great pick for bringing to family gatherings or special events.
PREP TIME: 1 HRS COOK TIME: 1 HRS TOTAL TIME: 10 HRS
Ingredients
9-inch chocolate pie crust (I used Keebler Ready Made Chocolate Pie Crust)
1/4 cup melted butter
10 ounces 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
Instructions
Crush the pie crust in a medium bowl until there are no large pieces remaining. Mix with the melted butter until smooth. Press the mixture into the bottom of a 9-inch spring form pan.
In a small saucepan, bring the raspberries, 2 tablespoons sugar, cornstarch, and water to a boil. Continue boiling until sauce thickens, about 5 minutes. Strain sauce through a strainer to remove seeds.
Preheat oven to 325° F (165° C). Combine white chocolate chips with half and half in a medium bowl. Microwave in 30 second intervals, stirring in between. Repeat until mixture is smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Add in eggs one at a time. Add in vanilla and melted white chocolate. Mix until smooth.
Pour half the batter over the crust. Spoon 3 tablespoons raspberry sauce over the batter.
Pour the remaining batter into the pan. Drizzle 3 tablespoons raspberry sauce over the top. Use a skewer to swirl the batter to create a marbled effect.
Bake for 60 minutes. Let cool before covering. Refrigerate for 8 hours before removing from pan.
Serve with remaining raspberry sauce.
