- Raspberries
- Water
- Sugar
- Cornstarch
For the Cheesecake Filling:
- White chocolate chips
- Cream or half-and-half
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
Instructions
- Prepare the crust: Mix the cookie crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan.
- Make the raspberry sauce: Combine the raspberries with water and sugar. Bring to a boil, then thicken with cornstarch and strain.
- Prepare the cheesecake filling: Melt the white chocolate with cream, then blend with cream cheese, sugar, eggs, and vanilla.
- Assemble: Pour half of the cheesecake filling over the crust. Add dollops of raspberry sauce and cover with the remaining filling. Swirl the sauce through the cheesecake using a knife.
- Bake and cool: Bake at 325°F in a water bath to ensure even cooking and prevent cracking. Let the cheesecake cool gradually in the oven before transferring it to the refrigerator to chill.
Conclusion
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