Raspberry Swirl Cheesecake
Prep Time: 20 minutes
Total Time: 1 hour, 20 minutes
Plus 8 hours chill time.
Servings: 8
This cheesecake is divine and it's so easy to make. Yum!
Ingredients:
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)
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)
Directions:
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!
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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