White Chocolate Cheesecake with Raspberry Sauce

For those of you who are trying to lose weight, please ignore this blogpost. This is NOT a low calorie recipe. On the contrary! This is a totally decadent, throw-caution-to-the-wind, ruin the diet recipe.

I made this cheesecake for my hubby's birthday. He LOVES white chocolate. I found a recipe online, but I tweaked it. I think my version will knock your socks off. The raspberry sauce is so delectable, you will want to eat the entire jar in one sitting. And the combination of white chocolate and raspberry was definitely made in foodie heaven.

We made the mistake of going out for burgers and fries before dishing up the cheesecake. Our bellies were seriously bursting! This dessert would work better after a light meal.

CHEESECAKE INGREDIENTS:

20 LOTUS cookies (or about 5 sheets of graham crackers)

3 TB butter, melted

24 oz. regular cream cheese, softened (You can use low fat, but don't use nonfat!)

3 large eggs, beaten

10 oz. white chocolate chips, melted

1 teaspoon vanilla extract 

Preheat oven to 350F.

In a large food processor, grind the cookies to a fine powder. Add the melted butter and pulse until the crumbs stick together. Dump the mixture into a deep dish pie pan. (I don't have a springform pan, so I always use a pie pan. Works fine!) Bake at 350F for about 10 minutes. Remove pan from oven.

While crust is baking, combine the rest of the ingredients. I always use an immersion blender to mix my cheesecake batter, but you could use the food processor. Mix all the ingredients until smooth. Pour filling into crust and bake cheesecake at 350F for about 35-40 minutes. Should be completely set, no longer liquid in the center. Remove from oven and let cool on a wire rack. Refrigerate for several hours or overnight before serving. Serve with raspberry sauce and white chocolate curls.

RASPBERRY SAUCE:

12 oz. frozen raspberries (or fresh)

1/4 cup water

1/2-3/4 cup confectioners sugar

Juice of one lemon

In a small saucepan, bring water and raspberries to a simmer. Add sugar, stirring well. Continue to simmer, stirring frequently, until mixture begins to thicken. Turn off heat and add lemon juice. Pour into glass jars and let cool. Refrigerate until ready to serve. Will keep for a week or so in the fridge.