I love this cheesecake recipe. It is super tasty, although its a little tricky. And it uses just about every bowl/pot in the house.1 cup chocolate cookie crumbs (I used Biscoff cookie crumbs)
3 tbsp sugar
1/4 cup butter
300 gr (ish) frozen raspberries
2 tbsp sugar
2 tsp corn starch
1/2 cup water
2 cups white chocolate chips
1/2 cup half and half cream
3 pkgs (250 gr) cream cheese
1/2 cup white sugar
3 eggs
1 tsp vanilla
Preheat oven to 325. Grease a 9-inch springform pan.
Melt butter. Mix with sugar and cookie crumbs. Press mixture into the bottom of the pan.
Combine raspberries, 2 tbsp sugar, corn starch and water in a medium pot. Bring to a boil and then continue boiling until thickened. Strain mixture through a mesh strainer to get out the seeds.
In a double boiler, or (carefully) in the microwave, melt chocolate chips together with half and half until smooth.
Beat together 1/2 cup sugar with cream cheese. When this is fluffy, start beating in the eggs one at a time. Blend in the vanilla and white chocolate mixture.
Pour about half the batter over top of the crust. Spoon a few tablespoons of the raspberry mixture over the cheese goo. Pour in the rest of the batter. Spoon another few tablespoons on top. Run the tip of a knife through the batter, just a little, to create a marbled effect.
Bake for 55-60 minutes, using whichever method you prefer to prevent cracks. Cool, then refrigerate at least 8 hours. Serve with white chocolate curls, fresh raspberries and remaining raspberry sauce.
This recipe was what really convinced me that I want a stand mixer. I beat the cream cheese and the sugar in our food processor, which made life so much easier than usual. However, when I added all the other ingredients it kind of overflowed the food processor. (Our food processor has a hole in the middle where the blade attaches, I filled it up too far and overflowed it through the middle) Which made me decide that I should get a real stand mixer.
