White Chocolate Raspberry Cheesecake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather the ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'To make the crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'To make the raspberry 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).'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'To make the cheesecake filling: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': '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.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Remove cheesecake from the pan and serve with remaining raspberry sauce.'}

📊 Nutrition Facts

Per serving (16 servings total)

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