Raspberry Swirl Cheesecake


one 12 Oz. package frozen raspberries

1/2 cup water

2 tablespoons sugar

1 tablespoon cornstarch

1 1/4 cups graham crackers, crumbeled

1/4 cup butter, melted

2 cups white chocolate chips

1/2 cup Half and Half

Three 8 Oz. packages cream cheese, softened

1/2 cup sugar

1 tablespoon flour

3 eggs, at room temperature

1 teaspoon vanilla

Fresh raspberries for topping (optional)

In a medium bowl, mix graham cracker crumbs and melted butter.

Press mixture into the bottom of a lightly greased 9" springform pan.

In a pan, combin raspberries, 2 tablespoons sugar, cornstarch and water.

Bring to boil for 5 minutes, then strain sauce through a mesh strainer to remove seeds.

Place a baking pan filled with hot water on the lower rack of the oven and preheat your 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.

Or, it can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30 to 60 seconds until smooth.

In a bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth, then blend in flour.

With mixer on low speed, blend in eggs one at a time, then blend in vanilla and melted white chocolate.

Pour half of batter over crust, then 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 and top with fresh raspberries (optional). Enjoy!
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