Description

A rich and creamy white chocolate raspberry cheesecake with a buttery graham cracker crust, swirled with tart raspberry sauce and topped with luscious white chocolate.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
1 (10 oz) package frozen raspberries
2 tbsp granulated sugar
2 tsp cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
3 large eggs
1 tsp vanilla extract

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan.
In a saucepan, combine raspberries, 2 tbsp sugar, cornstarch, and water. Bring to a boil and simmer for 5 minutes, until thickened. Strain to remove seeds and set aside.
Melt white chocolate chips with half-and-half in a double boiler or microwave until smooth. Set aside to cool slightly.
In a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Beat in eggs one at a time. Stir in vanilla and melted white chocolate mixture.
Pour half of the batter over the crust. Spoon 3 tbsp raspberry sauce over batter. Pour remaining cheesecake batter on top and spoon remaining raspberry sauce in small dollops. Swirl with a knife.
Bake for 55–60 minutes, or until center is set. Let cool, then refrigerate for at least 8 hours or overnight.
Before serving, garnish with white chocolate shavings or fresh raspberries if desired.

Notes

Use a water bath during baking to reduce cracking.
Fresh raspberries can be used in place of frozen.
Allow cheesecake to cool slowly to prevent sinking.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 36g
Sodium: 290mg
Fat: 34g
Saturated Fat: 20g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 44g
Fiber: 1g
Protein: 7g
Cholesterol: 110mg