White Chocolate Raspberry Cheesecake

Yesterday was Joe’s birthday! And any of you that know him well know that the only cake he really likes is cheesecake. He doesn’t like frosting (you got me, I love it!) and just prefers cheesecake over any other kind. He also loves white chocolate (even though he is allergic to it when he eats it in large quantities, and no, I’m not trying to make him go into a seizure or anything, he can eat it when it isn’t that much, like in this cake!) SO this is what I made for him for his birthday cake. I didn’t sing to him or anything because he hates getting sung to. So, we just cute the cake and enjoyed it. It turned out really good, if I do say so myself. Enough rambling, here’s the recipe!

White Chocolate Raspberry Cheesecake
1 c. graham cracker crumbs
3 tbsp. white sugar
1/4 c. butter, melted
1 pkg. (10 oz) pkg. frozen raspberries
2 tbsp. white sugar
2 tsp. cornstarch
1/2 c. water
2 c. white chocolate chips
1/2 c. half-and-half cream
3 pkg. cream cheese, softened
1/2 c. white sugar
3 eggs
1 tsp. vanilla extract
In medium bowl, mix together crumbs, 3 tbsp. sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. In a saucepan, combine raspberries, 2 tbsp. 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. (I didn’t do this, and it turned out good!) Preheat oven to 325 degrees. 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 c. 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 tbsp. raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tbsp. raspberry sauce over the top. Swirl batter with the tip of knife to create a marbled effect. Bake for 55-60 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.

One thought on “White Chocolate Raspberry Cheesecake

Leave a Reply

Your email address will not be published. Required fields are marked *