White chocolate raspberry cheesecake
Equipment
- 6 ramekins
Ingredients
- 1 cup biscuit crumbs
- .25 cup melted butter
- 2 Tbsp sugar
- 2 packages cream cheese
- 4 ounces white chocolate
- .125 cup sugar
- 1 tsp vanilla extract
- 2 medium/small eggs
- 1 tsp cornstarch
- Seedless raspberry jam
Instructions
- Grease bottoms and sides of ramekins.
- Combine crumbs, butter, and sugar in a small bowl. Press onto bottom of ramekins.
- Preheat oven to 350 F.
- Beat cream cheese until smooth (no lumps).
- Beat in sugar, vanilla, and beaten eggs.
- Beat in cornstarch until just combined.
- Melt chocolate.
- Pour in slowly while beating.
- Spread filling evenly on top of crust.
- Melt raspberry jam in microwave.
- Pour on filling and marble.
- Place ramekins into water bath.
- Place in oven for 35 minutes.
- Cool to room temperature.
- Place in refrigerator to chill for a couple of hours before serving.
Notes
graham crust tastes like peanut butter?