White Chocolate Raspberry Cheesecake
Raspberry sauce is swirled into the batter of a creamy white chocolate cheesecake. Garnish with white chocolate curls if desired.
Classic cheesecake bars become a touch more elegant with a white chocolate filling. A layer of raspberry preserves and drizzle of white chocolate take them over the top.
Raspberry sauce is swirled into this delicious cheesecake, made healthier by using reduced fat dairy products and less butter and sugar.
Impress your guests with these cheesecakes for white chocolate-lovers.
This is the first cheesecake I've ever made and it tasted delicious! I think any problems that I encountered simply came from lack of experience. I greased my pan and added parchment paper but my cookie crumb crust stuck to the paper. I used two cups of crushed oreos as suggested. I had a crack in the surface of mine but that wasn't too terrible. I used some tips on here and wrapped the bottom of my springform pan in foil and placed it in a pan with some water while it cooked, and then opened the door after it was done and let it sit in the oven. I enjoyed making the rasperry sauce as directed on the stovetop and did not think it was too time consuming. I did however microwave the cream and white chocolate because I was a little intimidated by the method described. Overall, I'll make it again, it was delicious and I don't really like white chocolate OR cheesecake!
This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. Just spoon it over the center of the slice of cheesecake on the plate.