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Laura's Raspberry White Chocolate Cheesecake

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Submitted by: TXThomas

 

This cheesecake filling is made with cream cheese, melted white chocolate chips, & pureed raspberries, and baked in a cinnamon graham cracker crust.
 

Ingredients

  • Crust:
  • 9 whole cinnamon graham crackers
  • 3 tbsp granulated sugar
  • 2 tbsp butter, melted
  • Filling:
  • 1 12 oz. bag frozen raspberries, thawed
  • 1 tbsp sugar
  • 3/4 cup sugar
  • 3, 8 oz packages cream cheese, softened
  • 1/3 cup cornstarch
  • 2 tbsp lemon juice
  • 2 tsp vanilla
  • 3 large eggs plus yolk from another, all room temperature
  • 1 cup white chocolate chips, melted
  • Fresh raspberries, to garnish

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Method

Crust: In a food processor, combine graham crackers and sugar; process until very fine. In a small mixing bowl, combine crumbs with butter and pat into a springform pan; set aside. Filling: Puree raspberries in a blender until smooth. This should make about 1 1/3 cups. Set aside two-thirds of the puree mixture for filling. Stir the 1 tbsp. sugar into remaining puree and refrigerate. Mix remaining sugar, cream cheese, cornstarch, lemon juice and vanilla. Beat at medium speed until smooth. At low speed add eggs, one at a time, and the yolk, beating just until blended. Do not overmix. Finally, beat in melted white chocolate and the two-thirds portion of puree. Pour into crust. Bake for 15 minutes in a 350 degree oven. Reduce temperature to 250 degrees and bake 1 hour. Do not open the oven. Turn oven off and let the cheesecake sit in oven for one additional hour. Cool in pan on a wire rack, then refrigerate at least 4 hours before serving. After slicing, place on a plate and pour desired amount of refrigerated puree over top; and garnish with fresh raspberries.

 

Notes: This is a wonderful cheesecake with an extrodinary color. Definitely a family favorite.

 

Number of Servings: 12

 

Submitted by: TXThomas ()

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