How to make it

  • In medium bowl mix together cookie crumbs, 3 tablespoons sugar, and melted butter.
  • Press mixture into the bottom of a 9 inch springform pan.
  • In a saucepan combine raspberries, 2 tablespoons sugar, cornstarch, and water.
  • Bring to boil, and continue boiling 5 minutes, or until sauce is thick.
  • Strain sauce through a mesh strainer to remove seeds.
  • Preheat oven to 325.
  • In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half stirring occasionally until smooth.
  • In a large bowl mix together cream cheese and 1/2 cup sugar until smooth.
  • Beat in eggs one at a time.
  • Blend in vanilla and melted white chocolate.
  • Pour half of batter over crust.
  • Spoon 3 tablespoons raspberry sauce over batter.
  • Pour remaining cheesecake batter into pan and again spoon 3 tablespoons raspberry sauce over the top.
  • Swirl batter with the tip of a knife to create a marbled effect.
  • Bake for 55 to 60 minutes or until filling is set.
  • Cool and cover with plastic wrap then refrigerate for 8 hours before removing from pan.
  • Serve with remaining raspberry sauce.

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