Ingredients
Crust:
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1 cup chocolate cookie crumbs
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¼ cup butter, melted
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3 tablespoons white sugar
Sauce:
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1 (10 ounce) package frozen raspberries
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½ cup water
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2 tablespoons white sugar
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2 teaspoons cornstarch
Cheesecake:
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2 cups white chocolate chips
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½ cup half-and-half cream
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3 (8 ounce) packages cream cheese, softened
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½ cup white sugar
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3 large eggs
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1 teaspoon vanilla extract
Directions
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Gather the ingredients.
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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.
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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).
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Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
293 | Calories |
18g | Fat |
30g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 293 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 10g | 51% |
Cholesterol 66mg | 22% |
Sodium 131mg | 6% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 1g | 5% |
Total Sugars 26g | |
Protein 4g | 8% |
Vitamin C 5mg | 5% |
Calcium 77mg | 6% |
Iron 1mg | 6% |
Potassium 145mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.