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WHITE CHOCOLATE RASPBERRY CHEESECAKE

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Let’s start the week with this creamy ,wonderful white chocolate raspberry cheesecake recipe.
I am a huge fan of cheesecakes! I could eat them any time of the day.
I wanted to share this recipe for a long time with you, but there was always something else to share.
I am using this cheesecake recipe for a few years now. Everyone in my family and friends loved it so far and I know you will too! No need to go to Cheesecake Factory anymore if you are craving for a creamy smooth ,cheesecake.
The combination of chocolate and raspberry, the white chocolate crisps that are melting  in your mouth will make you just simply LOVE this cheesecake.
To make this cheesecake is much easier than you think! Seriously.
I didn’t use the store bought cheesecake springform pan, but I rather used a regular baking pan and some chocolate graham crackers for the base.

 

WHITE CHOCOLATE RASPBERRY CHEESECAKE
 
Author:
Ingredients
  • 1 cup chocolate graham cookie crumble
  • 3 tbsp. white sugar
  • ¼ cup butter, melted
  • 1 package frozen raspberries or FRESH
  • 2 tbsp. white sugar
  • 2 tbsp. cornstarch
  • ½ cup water
  • 2 cups white chocolate chips
  • ½ cup half and half cream
  • 3 { 8 ounce } package cream cheese
  • ½ cup sugar
  • 3 eggs
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven for 325 F degrees
  2. Mix together cookie crumbles, 3 tbsp. sugar and ¼ cup melted butter. In a 9 inch pan, press mixture into the bottom
  3. Combine raspberries, 2 tbsp. sugar, cornstarch and water. Bring to boil and continue boiling until sauce is thick.
  4. Melt white chocolate chips in a medium bowl over a pan of simmering water and stir in half and half
  5. Mix together cream cheese, ½ cup sugar until smooth. Beat in eggs, one at the time. Blend in vanilla and melted chocolate.
  6. Pour half batter over crust. Spoon 3 tbsp. raspberry sauce over batter. Pour remaining cheesecake batter into pan and again 3 tbsp. raspberry sauce over the top. Swirl raspberry sauce with toothpick.
  7. Bake for 55-60 minutes or until filling is set.
  8. Cool , cover with plastic wrap and refrigerate for 8 hours before serving.
  9. Serve with the remaining raspberry sauce.
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8 Comments

    1. I’ve made it twice in a springform! I just double up the chocolate Grahm cracker part! Delicious! My fave cheesecake recipe by far!

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