White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake, a vegetarian American classic that combines a velvety white chocolate filling with a crunchy chocolate cookie crust and a vibrant raspberry sauce. This dessert is perfect for special occasions or a sweet treat at home, making it a showstopper at any gathering.

With its luscious flavors and elegant presentation, this cheesecake is a must-try for anyone looking to impress. Please note that this recipe contains dairy, eggs, and gluten, making it unsuitable for those with related allergies.

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Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 90 Minutes

Overview

This White Chocolate Raspberry Cheesecake is a decadent dessert featuring a creamy white chocolate filling, a chocolate cookie crust, and a luscious raspberry sauce topping. Perfect for special occasions or a delightful treat at home, this cheesecake is sure to impress with its rich flavors and elegant presentation.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 1.5 Cups chocolate cookie crumbs
• 0.25 Cups butter, melted
• 2 Cups white chocolate chips
• 0.5 Cups half-and-half cream
• 3 Packages (8 oz each) cream cheese, packaged
• 0.5 Cups white sugar
• 3 Large eggs
• 1 Teaspoon (tsp) vanilla extract
• 0.5 Cups raspberry preserves
• 0.25 Cups water

Steps

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a small saucepan, combine white chocolate chips and half-and-half cream. Stir over low heat until smooth. Set aside to cool slightly.
4. In a large bowl, beat the cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and melted white chocolate mixture.
5. Pour half of the batter over the crust. Spoon 3 tablespoons of raspberry preserves over the batter. Pour the remaining cheesecake batter into the pan, and spoon 3 tablespoons of raspberry preserves over the top. Swirl the batter with the tip of a knife to create a marbled effect.
6. Bake for 55 to 60 minutes, or until the filling is set. Allow to cool, then refrigerate for at least 8 hours before removing from the pan.
7. In a small saucepan, combine the remaining raspberry preserves and water. Bring to a boil, and continue boiling for 2 minutes. Strain sauce through a mesh strainer to remove seeds. Serve sauce with cheesecake.

Enjoy this decadent and elegant cheesecake with your loved ones!