Ingredients: |
Ingredients: 1 store-bought pre-made oreo crust (save the lid) - graham cracker crust works too
1 Tbsp granulated sugar
1 1/2 tsp cornstarch
1/3 cup cold water
1 1/2 cups fresh raspberries
12 oz. cream cheese (1 1/2 pkg.), softened
1/3 cup granulated sugar
1 egg
1 egg white
1 tsp vanilla extract
1 1/2 tsp lemon juice
6 oz. white chocolate, chopped or 1 cup white chocolate chips
1/4 cup heavy whipping cream
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Directions: |
Directions:Preheat oven to 325º F
In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended.
Stir in cold water and add raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce has thickened.
Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute.
Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
Add melted chocolate mixture to cream cheese mixture and blend until smooth.
Pour 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom.
Drizzle or spoon with 2 Tbsp raspberry sauce.
Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce.
Drizzle with more raspberry sauce (leave some extra sauce as a topping). Swirl cheesecake with a toothpick or knife. Carefully jiggle the pan to even out the top.
Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours.
Top slices with remaining raspberry sauce and optional sweetened whipped cream (for extra indulgence =). |
This recipe for Susan's White Chocolate Raspberry Cheesecake is from