White chocolate and raspberry are an amazing flavor combination and this White Chocolate Raspberry Cheesecake is the perfect way to enjoy it! Creamy cheesecake layered with tart raspberries and sweet white chocolate make for the best cheesecake flavor combination ever
1 1/2cupcrushed chocolate wafer cookies24 chocolate wafer cookies
1/3cupbuttermelted
Raspberry Filling:
1/2cupraspberry preserves
1/4cupwater
Cream Cheese Filling:
48 ouncepackages of cream cheeseat room temperature
1 1/2cupsugar
5eggs
2 1/2tspvanilla extract
2tspfresh lemon juice
4ounceswhite chocolatechopped into chunks
For whip cream:
1pt.whip cream
1tspvanilla
1/4cuppowdered sugar
Instructions
Preheat oven to 325 degrees
Double wrap outside of pan with foil.
Combine crumbs and butter and mix in a small bowl
Press the crumbs into the bottom of a 9 inch spring form pan. Refrigerate until ready to fill.
Raspberry Filling:
Combine raspberry preserves with 1/4 c water in a microwave safe bowl and heat for 1 1/2 minutes on high in microwave
Stir until smooth
Strain mixture if needed to remove seeds. I just left them in. Allow to cool.
Cream Cheese Filling:
Using the paddle attachment mix the cream cheese until fluffy
Add in sugar and beat until smooth
Beat in eggs one at a time
Add in vanilla extract and lemon juice
Layer chopped white chocolate over the top of cookie crust
Pour half of the cream cheese mixture over the top of chopped chocolate
Drizzle raspberry mixture over the top of cream cheese mixture and use a knife to swirl the raspberry into the cream cheese--Just a couple of times is great
Pour the other half of the filling into the crust
Bake cake for about 2 hours or until the center moves only slightly when pan is shaken
Remove foil carefully
When cool, refrigerate overnight
Serve with whip cream, fresh raspberries and shaved white chocolate
For whip cream:
Chill bowl and beaters
Pour cream into chilled bowl
Beat the cream until lines start to stay in the cream
Add vanilla and 1/4 cup sifted confectioners sugar