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Ingredients
Scale
- 12 oz. package frozen raspberries
- ½ cup water
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 ¼ cups graham cracker crumbs
- ¼ cup butter, melted
- 2 cups white chocolate chips
- ½ cup half and half
- 3 (8 oz.) packages cream cheese, softened
- ½ cup sugar
- 1 tablespoon flour
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- Combine raspberries, sugar, cornstarch, and water in a saucepan; bring to boil and thicken for 5 minutes.
- Strain the sauce to remove seeds and set aside.
- Mix graham cracker crumbs and melted butter in a bowl and press into a springform pan for crust.
- Melt white chocolate with half and half using a double boiler or microwave.
- Beat cream cheese and sugar until smooth; add flour, eggs, vanilla, and white chocolate.
- Pour half the batter into the crust, swirl in raspberry sauce, add remaining batter, and top with more sauce.
- Bake at 325°F with a water bath for 55-60 minutes until set.
- Cool, refrigerate for 8 hours, and serve with extra sauce and whipped cream.
Notes
Ensure ingredients are at room temperature for a smooth batter.
Avoid overmixing to prevent cracks in the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 20
- Sodium: 200
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 90