White Chocolate Raspberry Cheese Cake (Tart)

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

Ingredients:

• 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

Method:

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.