Raspberry Swirled Mini Cheesecakes

    Have I told you how much I love cheesecake? Well, I LOVE it! Here is another amazing combination for cheesecake flavors: white chocolate and raspberry. Makes a gorgeous looking cake too! Enjoy.
  • White Chocolate Raspberry Cheesecake
  • (original recipe found here)
  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture (about 1.5 tablespoons) into the bottom of individual cupcake liners.
  2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Preheat oven to 325 degrees F. Heat the half-and-half in a small pan, and right before it starts to boil, turn the heat off and add the chocolate chips. Stir until smooth.
  4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour batter over crust. Spoon a little raspberry sauce over batter. Swirl batter with toothpick to create a marbled effect.
  5. Bake for 25-30 minutes, or until filling is set. Cool before serving.

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