Wednesday, December 7, 2011

White Chocolate Raspberry Cheesecake

Oh my lanta, this cheesecake was fantastic.  Sam is pretty picky about his cheesecake qualities and doesn't even enjoy desserts a whole lot most of the time, but he loved this one.  And I did too!  It had a really nice texture and taste to it.  In my own words when tasting it, "it's decadent, but not so rich that I feel like I'm going to die after eating two bites!" (*cough*cheesecakefactory*cough*).  Plus, everyone will be super impressed if you brought this baby to a Christmas party.  It would look fantastic with a whipped cream garnish around the edge and some chocolate shavings!

White Chocolate Raspberry Cheesecake

  • 2 cups crushed oreos
  • 2 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
  • 3 eggs
  • 1 teaspoon vanilla extract


  1. In a medium bowl, mix together cookie crumbs, 2 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  2. In a saucepan, combine raspberries, 2 tablespoons 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. (OPTIONAL: Use 1 jar of raspberry jam instead of doing this process!)
  3. Preheat 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.
  4. 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 batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  5. Wrap the pan in aluminum foil to make it water-tight.  Place in another pan (such as a jelly roll pan).  Fill the bottom pan with water, being careful to not go over the foil around the cheesecake.  Bake for about 55 minutes, or until done.  (You will know it is done when you tap the side of the pan with a metal spoon, and the whole cheesecake jiggles "as one".  Do not overbake!  If it looks done in the oven, it will be overdone when it cools!)  Turn off the oven and let sit for an hour.  Place in fridge and let cool for at least 4 hours-- preferably overnight.

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