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Trying to please everyone when it comes to dessert can be a difficult task, especially when you’re feeding a crowd. I recently paid a visit to my boyfriend’s parents in Midland, Michigan, and there was much debate between Doug and I as to what we should make for the family and guests at a BBQ his mom had planned.
Doug loves cheesecake; his dad wanted chocolate; and his mom and sister like fruit desserts. I was at a loss until I found the below recipe on Allrecipes.com. Why not combine the three ingredients into one delicious cheesecake to make everyone happy?
One of the changes I made to this recipe was to swap out the chocolate cookie crumb crust for a more traditional graham cracker crust. If you’d rather have a chocolate crust, by all means, go for it. No matter what cookie you decide to crumble, one thing’s for sure—this White Chocolate Raspberry Cheesecake will disappear in no time.
White Chocolate Raspberry Cheesecake
This recipe is adapted from CindyAnn. Prep time: 1 hour. Cook time: 1 hour. Ready in: 10 hours. Remember to make this cheesecake either the night before or early in the morning to make sure it has enough time to set in the refrigerator. For a print copy of this recipe, click here.
1 c. graham cracker crumbs
3 Tbs. white sugar
¼ c. butter, melted
1 (10 oz.) package frozen raspberries
2 Tbs. white sugar
2 tsp. cornstarch
½ c. water
2 c. white chocolate chips
½ c. half-and-half cream
3 (8 oz.) packages cream cheese, softened
½ c. white sugar
1 tsp. vanilla extract
Press in the crust. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9-in. springform pan.
Make raspberry sauce. 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.
Melt chocolate. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
Make filling. 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 and cool. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.