This White Chocolate Raspberry Cheesecake is absolutely fantastic. One of the best cheesecake that I have tried. Making this easy restoration like cheesecake is fairly easy and simple, it is great for special occasions. Garnishing this White Chocolate Raspberry Cheesecake with white chocolate curls and raspberry will line up your table, and what is most important it is absolutely delicious.
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
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
1 teaspoon vanilla extract
In one bowl mix together your cookie crumbs with the butter that you already melted and 3 tablespoons sugar. In one 9 inch springform pan add and press the mixture at the bottom .
Combine your raspberries with two tablespoons sugar and 2 teaspoons cornstarch, add water. Boil the mixture for five minutes, or until the mixture is thick. Strain Your mixture through a mesh strainer to remove any seeds.
Preheat your oven to 325F (16C). Melt white chocolate chips in one metal bowl over a pan of simmering water until smooth.
Mix together in one bowl your cream cheese and 1/2 cup sugar until smooth. Beat 3 eggs one at a time and blend in vanilla and your melted white chocolate. Pour half of your batter over the crust and add 3 tablespoons raspberry sauce over batter. Repeat the process once more with the remaining butter and raspberry sauce. You can swirl your batter with a knife if you want to create a marbled effect.
Bake your cheesecake for 50 to 60 minutes or until filling is set. Cool and cover with plastic wrap and refrigerate for at least 10 hours before removing from pan. Serve and decorate with more raspberry and the remaining raspberry sauce.