White Chocolate Cheesecake with Raspberry Sauce

prep time:: 20-30 minutes
cook time:: 50-60 minutes
other time:: 3-4 hours chilling time

This is one of my favorite dessert recipes. This is such a delicious, creamy cheesecake. The tart raspberry sauce is the perfect accompaniment to the sweetness of the cheesecake.

ingredients

Crust:

1 1/2 cups finely ground Oreo or graham cracker crumbs
4 Tbs. butter, melted

Filling:

4 1 oz. squares white chocolate
3 8 oz. pkg. cream cheese
3/4 cup sugar
1/4 cup flour
3 eggs
1/2 cup heavy whipping cream
1/2 tsp. vanilla

Raspberry Sauce:

2 cups frozen raspberries, thawed
1/4 cup sugar

directions

Crust:

Mix cookie crumbs and melted butter until well blended. Press mixture into a 9” spring form pan. Bake at 375°F for 7-8 minutes. Take out and turn oven down to 300°F.

Filling:

1
Place the 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.
2
Melt the white chocolate, stirring occasionally until smooth. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and heavy cream. Blend well. Pour mixture into the springform pan.
3
Place cheesecake pan in a water bath filled with warm water. Bake at 300°F for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Sprinkle white chocolate curls on top of cheesecake. Refrigerate until set before removing from pan.

Raspberry Sauce:

Put raspberries and sugar in a saucepan. Heat until sugar is dissolved. Blend in a blender. Push berries through a sieve to eliminate seeds. Drizzle over top of cheesecake slices and serve.

Source: Tamara Brown