White Chocolate Raspberry Cheesecake: AKA Dessert for Lovers

Sharing a beautiful slice of cheesecake tops off a perfect date night for us. In fact, my family loves cheesecake so much that our daughter and her husband chose to omit a traditional wedding cake and go with a cheesecake bar at their wedding. Here at Lookout Point in Hot Springs, Arkansas, we were fortunate to work with a young innkeeper whose passion is–cheesecake! One day, Tiffany will be known as the Cheesecake Queen in her own cheesecake shop. This recipe was created by Tiffany Wilson, and shared at a Cooking School class.

INGREDIENTS

2 ½ cups chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups high quality white chocolate
1/2 cup half-and-half
1 tablespoon cornstarch
1 teaspoon vanilla extract
3 (8 ounce) packages cream cheese (at room
temperature)
1/2 cup white sugar
3 eggs (at room temperature)

DIRECTIONS

1. Preheat
oven to 325 degrees F. In a medium bowl, mix together cookie crumbs, 3
tablespoons sugar, and melted butter. Press mixture into the bottom of a
greased 9 inch springform pan. Bake crust for 10 minutes. Remove from oven and
cool completely while preparing filling. Fill a large baking pan with hot water
and place in the bottom of the oven after crust has been removed.
2. In a
saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.
Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain
sauce through a mesh strainer to remove seeds. Place sauce in a squeeze bottle
if available.
3. In a
metal bowl over a pan of simmering water, melt white chocolate chips with
half-and-half, stirring occasionally until smooth. Or use the chocolate melt
setting on your microwave if trustworthy. When mixture is melted and smooth,
whisk in 1 tablespoon cornstarch and vanilla.
4. In a
large bowl, beat cream cheese until smooth. Scrape bowl and beaters throughout
the process. Blend in 1/2 cup sugar until smooth. Beat in eggs one at a time on
low to medium speed, scraping bowl and beaters after each addition. Gently blend
in melted white chocolate mixture. Pour half of batter over crust. Squeeze 3
tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into
pan, and again squeeze 3 tablespoons raspberry sauce over the top. Swirl batter
with the tip of a knife to create a marbled effect.
5. Turn oven
temperature down to 275 degrees F. Bake cheesecake for about 90 minutes, checking
midway and turning pan if cooking progress is not even. Turn off oven and leave
closed for 30 minutes, or longer if center is still jiggly. Open oven door and
allow to cool in oven for 1 hour or longer. Cool on counter, cover with plastic
wrap, and freeze for several hours before removing from pan. Serve with
remaining raspberry sauce.
Serves 12

 

Lookout Point Lakeside Inn
http://www.LookoutPointInn.com

Kristie Rosset
Proud to be the Arkansas Broad

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