White Chocolate Raspberry Cheesecake

Crust Ingredients

  • 2 boxes gluten-free shortbread cookies
  • 1/4 cup butter, melted

Cheesecake Ingredients

  • 1 carton fresh raspberries
  • 1 small bag frozen raspberries, thawed
  • 5 tbsp cornstarch
  • 8 oz white chocolate chips, melted
  • 3 pkg cream cheese (room temp)
  • 1 1/3 cup sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2/3 cup heavy whipping cream
  • 1 white chocolate bar or cube (for curling)

Directions

  1. Preheat oven to 350.
  2. Spray a 9″ springform pan with non-stick baking spray.
  3. Wrap the outsides of the pan (bottom and sides) with aluminum foil.
  4. Pulse frozen raspberries in food processor or magic bullet until pureed.
  5. Stir in 1 tbsp cornstarch. Set aside.
  6. In large stand mixing bowl, place cream cheese, sugar and 4 tbsp cornstarch., Beat on medium-high speed until creamy.
  7. Add eggs, vanilla, and melted white chocolate. Mix well.
  8. Add heavy whipping cream, mixing again, only until combined.
  9. Pour crust mixture (butter and cookie combo) in bottom of pan. Flatten with hands.
  10. Pour cheesecake batter over crust.
  11. Using a spoon, drop spoonfuls of raspberry puree onto the cheesecake.
  12. Using a knife, gently swirl the raspberry into the cheesecake.
  13. Place the springform plan in a large pan of shallow hot water.
  14. Bake for 1 hour and 15 minutes.
  15. Remove from oven and remove from water. Transfer pan to wire rack.
  16. Let cool, untouched, for two hours.
  17. Cover with plastic wrap and refrigerate for four additional hours or overnight.
  18. Remove from pan and decorate.
  19. I topped mine with homemade whipped cream, fresh raspberries, and white chocolate shavings.

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