Raspberry White Chocolate Cheesecake

Pair with 21 Brix Winery Vidal Ice Wine


– 1 cup chocolate animal cracker crumbs or chocolate cookie crumbs

– 1/2 cup white sugar + 5 tablespoons, separated

– 1/4 cup butter, melted

– 1 (12 ounce) package frozen raspberries

– 2 teaspoons cornstarch

– 1/2 cup water

– 1 (12 ounce) package white chocolate chips

– 1/2 cup half-and-half cream

– 3 (8 ounce) packages cream cheese, softened

– 3 eggs

– 1 teaspoon vanilla extract


In a mixing bowl, combine animal cracker crumbs, 3 tablespoons of sugar and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine frozen raspberries, 2 tablespoons of sugar, cornstarch and water. Bring to a boil and continue boiling for 5 minutes or until the sauce thickens. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F.

In a double boiler, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together packages of cream cheese and 1/2 cup of sugar until smooth. Use hand mixer if needed. Beat in eggs one at a time. Blend in vanilla and meltedwhite chocolate mixture.

Pour half of the batter over the crust and then spoon several tablespoons of raspberry sauce over the batter. Pour remaining cheesecake batter into pan and add more raspberrysauce. Swirl batter and raspberry sauce with the tip of a butter knife to create a marbled effect. Set aside remaining raspberry sauce; it can be drizzled over the top when serving the dessert.

Bake for 55 – 60 minutes or until filling is set. Cheesecake will continue to set as it cools. Once cool, cover with plastic wrap and refrigerate for at least 8 hours before removing from pan.

Serve with remaining raspberry sauce.