Ingredients
Scale
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter, melted
- 1 (10 ounces) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 3 (8 ounces) packages cream cheese, softened
- 1/2 cup white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup seedless raspberry jam
Instructions
- Preheat oven to 325°F (165°C). In a 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 a boil and continue boiling for 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- 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, blending well after each. Blend in vanilla and melted white chocolate. Pour half of the batter over the 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, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 599 kcal