This White Chocolate Raspberry Cheesecake will rival anything you can get in a restaurant… chocolate cookie crust is topped with white chocolate cheesecake and a raspberry sauce is swirled throughout.
Make the cheesecake a day ahead so it has time to chill overnight. This creamy and decadent cheesecake is perfect for Christmas, Valentine’s Day, or any special occasion.
Check out Amy’s recipe for the instructions. Here are the measurement conversions.
9-inch (23 cm) springform pan
For the crust:
2½ cups (313 g, ~28 Oreos) chocolate cookie crumbs
1/2 cup (1 stick, 113 g) melted butter
For the raspberry sauce:
1 (10 oz) (283 g) package frozen raspberries
2 Tablespoons (25 g) sugar
3 teaspoons (7 g) cornstarch, dissolved in 1/2 cup (118 ml) water
Preheat oven to 215°F (100°C)
For the cheesecake:
1 bag (12 oz) (340 g) pure white chocolate chips
1/2 cup (118 ml) half and half
3 (8 oz) (680 g) packages good cream cheese, softened
1/2 cup (99 g) sugar
3 large eggs
1 Tablespoon (15 ml) vanilla extract
Note: run a thin knife around the inside edge of the springform pan before you refrigerate, so it doesn’t crack as it finishes cooling.
Please check out the July 2013 issue of the magazine.
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