Cheesecake is something I learn to like in the recent years. I’m a big fan of cheese, just not in my desserts. Now, I will indulge in some cheesecake once a while, flavored ones of course. A few days ago, I had this sudden craving to make White Chocolate Raspberry Cheesecake after indulging in some a couple weeks ago and thinking about the one we had @ Cheesecake Factory many moons back. After a day or two of thinking and contemplating and researching for a recipe, I went out and shopped for my cheesecake ingredients!
I settled with this recipe I found on www.allrecipes.com which had great reviews/ feedbacks. The cheesecake was indeed very delicious! =). I like making cheesecake in a tart pan, that means I don’t get sick of eating too much cheese filling and it was easier to bake it without the fear of an ugly crack forming on the cheesecake!
WHITE CHOCOLATE CHEESECAKE RECIPE
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter, melted
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
June’s Comments : I’m not a big fan of chocolate cookies, so instead of using chocolate cookies crumbs, I used this yummy Biscoff (European) Cookies which had a caramel flavor. And since I prefer baking it in a tart pan, I increased the amount of cookie crumbs to a little over 1-1/4 cup (compact) so that I have a crust on the the side of the pan as well. I increased the melted butter by about 1 tbsp to the cookie crumbs. As for my cheesecake filling, I reduced it by half to fit in the tart pan. It wouldn’t be a bad idea to double the raspberry sauce recipe, as there weren’t much left after I added them into the cheese tart. As I made this in a tart pan, I only baked the cheese tart for about 40 minutes.