White Chocolate Raspberry Cheesecake with Raspberry Sauce This white chocolate raspberry cheesecake is another 5 star recipe. My husband and grandson raved about it when I made it!
The only mistake I made was not cooking the raspberry sauce long enough. It did not get as thick as it should. So, the raspberry swirls opened up when the cheesecake was baked. You can see where the raspberry swirls opened up in the picture below. Just make sure you cook the sauce until it thickens.
Set your cream cheese and eggs out for at least 20 minutes before you start making this white chocolate raspberry cheesecake. Ingredients for the Crust:
Ingredients for the Raspberry Sauce:
Ingredients for the filling:
What do to: Preheat your oven to 325 degrees F. In a medium bowl, mix together graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press the crumb mixture into the bottom of a 9-inch springform pan. Put in the oven and bake for 8 minutes. When you take out of the oven, place on a cooling rack. Do not turn off the oven. Take a medium size saucepan and combine the raspberries, 3 tablespoons sugar, cornstarch, and water. Bring to boil and stir occasionally. Continue boiling until the sauce is thick. This will take at least five minutes. Most likely, it will take longer. After the sauce has thickened, strain it through a mesh food strainer to remove the raspberry seeds and set aside.
In a double boiler or metal bowl over a pan of simmering water, melt white chocolate chips with the half-and-half. Stir this mixture occasionally until it is completely smooth and also set aside. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth with your electric mixer. Whisk each egg and blend into the mixture one at a time. Next, blend in vanilla and melted white chocolate. Remember, do not overbeat. Now instead of pouring all the batter in the crust, you are going to pour in half of batter. Then, drizzle 3 tablespoons of the raspberry sauce over batter. Pour the remaining cheesecake batter into the pan, and again drizzle another 3 tablespoons of the raspberry sauce over the top of the filling. Take the tip of a knife and swirl the batter. You want to create a marbled effect. Bake the white chocolate raspberry cheesecake for 55 to 60 minutes, or until the filling is set. Immediately when you take the cheesecake out of the oven, take a spatula and go around the sides for pan to release the cake. This will keep it from cracking. Cool on a rack. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight, before removing from pan. Use the remaining raspberry sauce to pour over the cheesecake when it is served.
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