- 1 cup chocolate cookie crumbs (I recommend Trader Joe-Joe's, Newman-O's, or Late July Vanilla Bean Filled Cookies)
- 1/4 cup butter, melted
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar (Stevia packets can also replace the sugar)
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips (look for Trader Joe's brand or Ghiradellii)
- 1/2 cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened (can use 1/3 less the fat, but I wouldn't recommend fat-free)
- 1/2 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
I have to admit that I wasn’t always a huge fan of cheesecake. I think it was more of my subconscious trying to convince me to stay away from such a heavy decadent dessert. However, I can no longer pretend or lie to myself.
I love cheesecake
With this confession, I am willing to share with you the King of all cheesecake recipes because they are definitely not all created equal. If you are one of those people out there that claims they don’t enjoy the silky, creamy texture and sweet perfection of this diet-destroying dessert, stop lying to yourself (Colleen!) I am about to covert you. If you don’t believe me try it for yourself!
I found the basis of this recipe on allrecipes.com and have made both cupcakes and cheesecakes successfully with a couple of changes. I also added my own preferences into the ingredient list, but feel free to use the products that you prefer.
- Preheat oven to 325 degrees F (165 degrees C).
- Grind cookies in a food processor. In a medium bowl, mix together cookie crumbs and melted butter. Press mixture into the bottom of a 9 inch springform pan or into individual cupcake liners. Bake the crust for 6-10 minutes to set it.
- 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.
- In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, combine cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. (Use a toothpick if making cupcakes)
- Bake for 55 to 60 minutes, or until filling is set. (Cupcakes should take about 20 minutes). I recommend cooking the cheesecake in a water bath. This helps it to cook evenly without cracking the top. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.
This makes an impressing dessert for Christmas or Valentine’s Day. Let me know what you think!