Chocolate and white chocolate combine in this heavenly cheesecake topped with raspberry sauce.
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1 1/3 cups graham cracker crumbs
1/4 cup Land O Lakes® Butter, melted
2 tablespoons sugar
1 cup sugar
4 (8-ounce) packages cream cheese, softened
4 large Land O Lakes® Eggs
1 (10-ounce) package (2 cups) white baking chips, melted
1 cup chocolate fudge ice cream topping, warmed
2 (10-ounce) packages frozen raspberries in syrup, thawed
1 tablespoon cornstarch
*Substitute 12 ounces white chocolate.
Heat oven to 325°F.
Combine all crust ingredients in bowl. Press onto bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool.
Combine 1 cup sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in melted white baking chips. (Mixture may look lumpy.)
Pour half of cream cheese mixture into prepared crust. Spoon 1/2 cup chocolate fudge topping over cream cheese mixture in crust; swirl with knife. Top with remaining cream cheese mixture. Spoon remaining chocolate fudge topping over cream cheese mixture; swirl with knife. Bake 65-75 minutes or until just set 2 inches from edge of pan.
Turn off oven; with oven door open at least 4 inches, let cheesecake stand in oven at least 30 minutes or until center is set. Remove from oven. Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. Cover; refrigerate 8 hours or overnight.
Press raspberries through strainer; discard seeds. (Strain raspberries again, if seeds still remain.) Whisk strained raspberries and cornstarch together in 1-quart saucepan. Cook over medium heat, stirring constantly, 4-8 minutes or until mixture comes to a full boil. Boil, stirring constantly, 2 minutes or until slightly thickened. Remove from heat. Cool 5 minutes; stir. Cover; refrigerate until serving time.
Spoon raspberry sauce over each slice of cheesecake. Store refrigerated.