White Chocolate Raspberry Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 8-9 inch graham cracker crust (pie pan, 1½ cups graham cracker crumbs, 6 tbsp. melted butter, ⅓ cup sugar, ½ tsp. cinnamon, ¼ tsp. ground cloves)
  • ⅓ cup sugar
  • 12 oz cream cheese, room temp
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 1 cup white chocolate chips
  • ⅓ cup heavy whipping cream
  • Raspberry sauce drizzle (1 tbsp. sugar, ½ cup cold water, 1½ tsp. cornstarch, 1½ cup fresh raspberries)
Instructions
  1. Prepare graham cracker crust (mix together crumbs, butter, sugar, cinnamon, and cloves. Press into pie pan. Refrigerate for 1 hour.)
  2. Preheat oven to 325 degrees.
  3. Whisk together cornstarch and 1 tbsp. sugar in a small sauce pan over medium heat.
  4. Add cold water and raspberries whisking until sauce reaches a boil.
  5. Turn heat down to medium-low whisking for 5 minutes.
  6. Press sauce through sieve to remove seeds and set aside.
  7. In a large mixing bowl beat together cream cheese and sugar for about 1 minute.
  8. Beat in eggs.
  9. Beat in lemon juice and vanilla.
  10. Combine cream and chocolate chips in a small bowl.
  11. Microwave in 30 second intervals, stirring in between, until completely melted.
  12. Add to batter and beat to combine.
  13. Pour ¾ cup batter into pie crust.
  14. Drizzle 2 tbsp. of the raspberry sauce over batter.
  15. Add the rest of the batter to the pan.
  16. Drizzle remaining raspberry sauce over the top.
  17. Bake for 40-45 minutes.
  18. Remove to a wire rack to cool for 1 hour.
  19. Place in fridge for 6 hours or until fully set.
  20. Serve with fresh raspberries.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/white-chocolate-raspberry-cheesecake/