White Chocolate Cheesecake with Raspberry Sauce

White Chocolate Cheesecake with Raspberry Sauce

*****

Hubby gives the sauce 5.5 *'s. If you don't like the raspberry seeds, make sure you strain through a sieve. We don't because we like the texture.

Reminds me of white chocolate cheesecake from Cheesecake Factory, with graham crust instead of chocolate. You could sub a chocolate crust if desired.

Ingredients:

Crust:

1 ½ c. finely ground graham cracker crumbs

½ c. white sugar

6 Tbsp. butter, melted

Cheesecake:

8 (1 oz) squares white chocolate

24 oz cream cheese

¾ c. white sugar

¼ c. all-purpose flour

3 eggs

½ c. heavy whipping cream

½ tsp. Vanilla extract

Raspberry Sauce:

1 pint raspberries (I used 8oz pkg frozen)

¼ c. white sugar

2 Tbsp. Orange juice (I used strawberry breeze LOL!)

2 Tbsp. Cornstarch

1 c. cold water

Directions

For Crust:

1. Mix graham cracker crumbs, sugar and melted butter until well blended. Press mixture into 9 or 10” springform pan.

For Cheesecake:

1. Preheat oven to 300*. Wrap the outside of a 9-10” springform pan with foil. GREASE the inside of the pan.

2. Place cream cheese, sugar and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.

3. Melt white chocolate. (Microwave on HIGH 1 min, stir, microwave 30 second intervals until melted.) With an electric mixer on low speed, mix melted chocolate into cream cheese mixture. Keeping mixer on low, slowly beat in the vanilla and ½ c heavy cream. Blend well. Pour mixture into prepared springform pan.

4. Place cheesecake pan in a water bath (just a pan bigger than your pie pan filled with about 2” water.) filled with warm water. **MAKE SURE YOUR PAN IS SECURELY WRAPPED WITH FOIL OR THE WATER BATH WILL LEAK. You could also place the water bath a rack below or omit it completely. Water bath helps to prevent cracking, if you don't care then don't bother.** Bake at 300* for 50-60 min or until center of the cheesecake is just firm. Cool at room temperature about 1 hr. Refrigerate until set before removing from pan.

For Raspberry Sauce:

1. Combine the raspberries, sugar and juice in saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.

2. Simmer for about 5 minutes, stirring constantly, until desired consistency is reached. The sauce will thicken further as it cools.

3. Puree the sauce in a blender and strain it through a sieve. (I skipped this part, I like chunks of fruit in my sauce).

Enjoy!

SO WORTH THE EFFORT!