White Chocolate Raspberry Cheesecake

Ingredients Needed:

• shortbread cookies
• salted butter
• frozen raspberries
• granulated white sugar
• cornstarch
• cream cheese
• vanilla extract
• white chocolate
• eggs

How to make a Shortbread Crust:

Preheat the oven to 325℉. In a medium bowl, combine the cookie crumbs and butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.

How to make White Chocolate Raspberry Cheesecake:

The complete, printable recipe is at the bottom of this post.

MAKE THE SAUCE:

In a medium saucepan, combine the raspberries, water, sugar and cornstarch. Bring to a boil, and continue boiling until the sauce is thick, about 5 minutes. Strain through a mesh strainer to remove the seeds.

MAKE THE FILLING:

1. Serve slices of cheesecake with the remaining raspberry sauce.
2. In a large bowl, use an electric mixer to combine the cream cheese, sugar and vanilla until well-blended. Add the melted white chocolate; mix well. Add the eggs, one at a time, mixing on low speed after each until just blended. Pour ½ of the batter over the crust. Spoon 3 tablespoons of the raspberry sauce over the batter. Pour the remaining filling on top. Spoon 3 more tablespoons of the raspberry sauce over the batter. Swirl the batter with the tip of a knife to create a marbled effect.
3. Bake 60 to 65 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cheesecake; cool before removing the rim. Refrigerate the cheesecake for a minimum of 4 hours.

Favorite Cheesecake Recipes:

• Snickerdoodle Cheesecake
• Cappuccino Cheesecake
• Banana Pudding Cheesecake
• Pumpkin Cheesecake
• Chocolate Chip Cheesecake