This is Post 2 for today, head back one Post to check out Heritage Day photos!

Drea made this for us while she was here this summer, so we could celebrate our summer birthdays together! 🙂 It was out of this world good and probably the best cheesecake we have EVER, EVER had!

Yup, it’s that incredible.

White Chocolate Raspberry Cheesecake

{click title to print}

Ingredients

FOR THE RASPBERRY RIBBON:

10 ounces, weight Frozen Sweetened Raspberries, Thawed
1 Tablespoon Cornstarch

FOR THE CRUST:

1 cup Flour
2 Tablespoons Sugar
½ cups Cold Butter

FOR THE FILLING:

4 packages (8 Ounces Each) Cream Cheese, Softened
1 cup Sugar
1-¼ cup Heavy Whipping Cream
1 teaspoon Real Vanilla
2 whole Eggs, Slightly Beaten
12 ounces, weight White Baking Chocolate, Melted And Cooled

Preparation Instructions

In a small saucepan on the stove top, mix raspberries and corn starch until blended. Bring to a boil and stir until thickened. Press through a fine mesh strainer and discard seeds that remain. Cool and set aside.
Grease a 9 inch x 3 inches high springform pan, and wrap it in a double layer of heavy duty foil, covering the bottom and part way up the sides to create a water tight seal.
Preheat oven to 350* and make your crust by mixing flour and sugar in a small bowl. Cut in butter until crumbly, then press into the bottom of your pan. Place pan on baking sheet and bake for 20-25 minutes until golden brown. Cool on a wire rack and reduce oven temp to 325*.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, vanilla and eggs until just blended. Stir in cooled chocolate.
Pour half of the mixture over the crust. Spread with half the raspberry puree. Top with remaining batter and drop puree by tablespoonfuls over the top. Cut through with a knife to create swirls.
Place springform pan on a jelly roll pan or something with an edge, and add 1 inch of hot water to the baking sheet.
Bake 1 3/4 to 2 hours, or until cheesecake edge is set and golden brown. {Note: the center of the cheesecake will still jiggle and that is ok.}
Remove springform pan from water bath and cool on a wire rack for 10 minutes before removing foil and running a knife along the edge of the cheesecake pan. Cool 1 hour longer, then refrigerate overnight before removing rim and serving.