White Chocolate Raspberry Cheesecake

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Ingredients

  • 1 cup chocolate cookie crumbs
  • 3 tbsp. white sugar
  • 1/4 cup butter
  • 1 (10 ounce) package frozen raspberries
  • 2 tbsp. white sugar
  • 2 tsp. cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese
  • 1/2 cup white sugar
  • 3 eggs
  • 1 tsp. vanilla extract

Preparation

Step 1

Preheat oven to 325 degrees.

In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.

Press mixture onto the bottom of a 9 inch springform pan.

To make raspberry sauce: In a medium sauce pan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil.
Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside.

In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth.

Remove from heat and allow to cool to luke warm.

In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time.
Blend in vanilla and melted white chocolate chips. Pour half of batter over crust.

Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.

Bake in the preheated oven for 55 to 60 minutes, or until filling is set.

Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan.

Serve with remaining raspberry sauce.

Step 2

For the cracking cheesecake problem: Try to place a pan of water on a rack below the one you bake your cheesecake on.

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