Prep Time::25 mins
Cook Time:: 1 hr 10 mins
Additional Time:: 8 hrs
Total Time:: 9 hrs 35 mins
Servings::16
Yield::1 (9-inch) cheesecake
Ingredients
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Crust:
1 cup chocolate cookie crumbs
¼ cup butter, melted
3 tablespoons white sugar
Sauce:
1 (10 ounce) package frozen raspberries
½ cup water
2 tablespoons white sugar
2 teaspoons cornstarch
Cheesecake:
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 large eggs
1 teaspoon vanilla extract
Directions
Gather the ingredients.
Make crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
Make sauce: Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds. Preheat the oven to 325 degrees F (165 degrees C).
Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.
Mix together cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Pour 1/2 of the batter over crust.
Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter on top. Spoon 3 tablespoons raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect.
Bake in the preheated oven until filling is set, 55 to 60 minutes. Cool cheesecake at room temperature, then cover with plastic wrap and refrigerate until thoroughly chilled, 8 hours to overnight.
Remove cheesecake from the pan and serve with remaining raspberry sauce.
Dotdash Meredith Food Studios Editor's Note:
Please note the difference in total time when following the magazine version of this recipe.