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Item# WLRECIP-398
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1
In a bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into foil wrapped springform pan.
2
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thickens. Strain through a mesh strainer to remove seeds.
3
Preheat oven to 325°F
4
In large bowl, beat cream cheese and sugar with electric mixer until light and fluffy. Beat in eggs one at a time. Add sour cream, cornstarch, vanilla and white chocolate until mixture is smooth.
5
Pour half of the cheesecake batter over cookie crust. Spoon 3-4 tablespoons of the raspberry sauce over batter. Carefully pour remaining cheesecake batter into pan. Spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
6
Place springform pan into larger baking dish. Fill larger baking dish with hot water till it reaches half way up the sides of the foil wrapped springform pan.
7
Bake 55 to 60 or until center of cheesecake is nearly set. Remove from of hot water and foil, let rest till cool on cooling rack. Cover and refrigerate for 8 hours.