This is an amazing cheesecake and this recipe is like those you can get in a restaurant, do it yourself and amaze everyone with this dessert!
Preparation Time: 1 hr
Cook: 1 hr
Additional: 8 hrs
- 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
- ½ cup water
- 2 cups white chocolate chips
- ½ cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened
- ½ 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 springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to a boil, and continue boiling for 5 minutes, or until the sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat the oven to 325 degrees F (165 degrees C). 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 the batter over the crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining cheesecake batter into the pan, and again spoon 3 tablespoons of 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 the pan. Serve with remaining raspberry sauce.