White Chocolate-Raspberry Cheesecake

Ingredients

• 10 oz (280g) fresh raspberries
• 1/2 cup water
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1 cup chocolate-cookie crumbs (about 22 Oreo cookies)
• 1/2 cup sugar (+ 3 tablespoons)
• 1/4 cup unsalted butter (melted)
• 2 cups white chocolate chips
• 1/2 cup half-and-half
• 3 packages cream cheese (softened (8 oz. (230g) per package))
• 3 eggs (at room temperature)
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Steps

1. 1

   Stir together the raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and cook until the sauce thickens, about 5 minutes. Strain through a mesh strainer and discard the seeds. Set aside.

2. 2

   Preheat the oven to 325°F (162°C). In a bowl, stir together the cookie crumbs, 3 tablespoons of sugar, and butter. Press the mixture into the bottom of a 9-inch springform pan. (I used Oreo cookies; I placed the cookies in a Ziploc bag and smashed them with the bottom of a small pan.)

3. 3

   Melt the white chocolate chips with half-and-half in a metal bowl set over a pan of simmering water, stirring occasionally until smooth.

4. 4

   Gently beat together the cream cheese and the remaining ½ cup of sugar with an electric mixer on low speed until smooth. Beat in the eggs one at a time. Stir in the cornstarch, vanilla extract, and white chocolate mixture. Mix well, but do not overmix. Pour half of the batter over the crust and drizzle 3 tablespoons of sauce on top. Add the remaining batter and spoon another 3 tablespoons of sauce on top. Use a knife tip or a bamboo skewer to swirl the sauce into the batter to create a marbled effect.

5. 5

   Bake until the center jiggles slightly and the edges are puffed, about 40-45 minutes. Cool at room temperature, then cover with plastic wrap and chill for at least 2 hours, or preferably overnight, before removing from the pan. Top the cheesecake with the remaining sauce and fresh raspberries. Slice and serve cold.