WHITE CHOCOLATE RASPBERRY CHEESECAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool.
- In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling.
- Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit.
- In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.
- Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.
KRISPY KREMEY WHITE-CHOCOLATE RASPBERRY-FILLED CHEESECAKE
I can't think of anything right off the top of my head that could be more decadent than using doughnuts to make a cheesecake - unless it's adding raspberries, white chocolate and raspberry liqueur, too. I think when the nutrition statistics post for this I might just have to turn a blind eye :)
Provided by Pinay0618
Categories Cheesecake
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Wrap the bottom and sides of a 10-inch springform pan in foil. Butter the bottom and 2 inches up the sides of pan. Set aside.
- In the work bowl of a food processor, roughly grind almonds. Pour almond pieces into prepared pan and swirl. Most of almonds will stick to buttered pan. Shake pan to evenly distribute loose almonds in bottom of pan.
- Place doughnuts, one at a time, between 2 sheets of waxed paper. Using a rolling pin, roll to a 3/16-inch thickness. Cut flattened doughnuts in half and place in bottom of almond-lined pan, overlapping doughnuts slightly. (You'll need 7 doughnuts for bottom of pan and 4-1/2 doughnuts for sides.) Use remaining 1/2 doughnut to fill in any bare spots. Cover your hand with plastic wrap and press doughnuts firmly into place.
- Preheat oven to 350°F Place a 13-x-9-x-2-inch pan, half-filled with water, on bottom rack of oven.
- Cut raspberry-filled doughnuts into 1/2-inch cubes. Place in a small bowl and drizzle with raspberry-flavored liqueur. Add raspberries and stir gently. Set aside.
- In a microwave-safe bowl, microwave white chocolate morsels on 50% power for 45 seconds. Stir and repeat until chips are melted. Set aside.
- In a large bowl, beat cream cheese and sugar on medium speed with an electric mixer. Add eggs one at a time, mixing on low speed until just combined. Add egg yolks one at a time, mixing until just combined. Add flour and vanilla, and mix until combined. Stir in melted white-chocolate morsels.
- Pour 2 cups batter into prepared crust. Spoon doughnut-raspberry mixture over batter in pan. Gently press into batter with the back of a spoon. Pour remaining batter on top.
- Place pan in center of preheated oven and bake for 55 minutes. Turn off oven and let sit in oven for 45 minutes.
- Serve at room temperature or chilled. Garnish with more raspberries and whipped cream, if desired.
Nutrition Facts : Calories 862.6, Fat 64.4, SaturatedFat 34.7, Cholesterol 313.6, Sodium 495.6, Carbohydrate 56.3, Fiber 3.3, Sugar 43, Protein 18.5
WHITE CHOCOLATE-RASPBERRY CHEESECAKE
A chocolate cookie crust complements the mild cheesecake in a dessert that's great for a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Lightly grease 9x3-inch springform pan with shortening or cooking spray. In medium bowl, mix cookie crumbs and butter. Press evenly in bottom and 1 inch up side of pan.
- In small microwavable bowl, microwave vanilla baking chips on High 1 minute or until melted; stir until smooth. In large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth. Beat in sugar until well blended. Beat in melted baking chips until well blended. Beat in whipping cream and eggs until well blended and smooth. Spoon over crust in pan.
- Bake 1 hour to 1 hour 10 minutes or until edge is set but center of cheesecake still jiggles slightly when moved.
- Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; cool on cooling rack 30 minutes.
- Without releasing side of pan, carefully run knife around edge of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled.
- Arrange raspberries on top of chilled cheesecake. In small microwavable bowl, microwave jelly uncovered on High 20 to 30 seconds or until melted; stir until smooth. Brush or spoon over raspberries. Store cheesecake covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 105 mg, Fat 4, Fiber 1 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 26 g, TransFat 1 g
RASPBERRY & WHITE CHOCOLATE CHEESECAKE
My mom makes this cheesecake a lot because it's so good and really pretty. She calls it a "go-to" recipe. Someday I'll try to make it myself. -Charlotte Roos, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Press through a fine-mesh strainer into a bowl; discard seeds. Cool completely., Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., For crust, in a small bowl, mix flour and sugar. Cut in butter until crumbly. Press onto bottom of prepared pan. Place pan on a baking sheet. Bake 20-25 minutes or until golden brown. Cool on a wire rack. Reduce oven setting to 325°., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until blended. Stir in cooled chocolate. Pour half of the mixture over crust. Spread with half of the raspberry puree. Top with remaining batter. Drop remaining puree by tablespoonfuls over top. Cut through batter with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 1-3/4 to 2 hours or until edge of cheesecake is set and golden. (Center of cheesecake will jiggle when moved.) Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen cheesecake from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.
Nutrition Facts : Calories 570 calories, Fat 41g fat (25g saturated fat), Cholesterol 134mg cholesterol, Sodium 247mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
WHITE CHOCOLATE RASPBERRY CHEESECAKE
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.
Provided by Cindy Catudal Shank
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 10h
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- 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.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- 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 half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g
WHITE CHOCOLATE RASPBERRY CHEESECAKE
As a dairy farmer's wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I'm out of cream cheese, it's time to go to the grocery store! -Wendy Barkman, Breezewood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 211mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
WHITE CHOCOLATE & RASPBERRY RIPPLE BAKED CHEESECAKE
Swirl sharp raspberry purée through a creamy white chocolate and vanilla cheesecake filling for a perfectly-balanced dessert. It's ideal for a special occasion
Provided by Liberty Mendez
Categories Dessert
Time 2h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4, and line the base of a 23cm springform cake tin with baking parchment. Tip the biscuits and freeze-dried raspberries, if using, into a food processor, and blitz to fine crumbs. Pulse in the butter to coat the crumbs, then tip the mixture into the prepared tin and press into an even layer using the back of a spoon. Chill until needed.
- For the filling, put the raspberries, lemon juice and 2 tsp caster sugar in a pan over a medium heat. Cook for 4-5 mins until the berries have softened and become juicy. Transfer to a food processor and blitz until smooth. Tip into a bowl and leave to cool. If you prefer a smooth purée, sieve the mixture through a fine mesh sieve and discard the pips.
- Beat the soft cheese using an electric whisk until loosened, then whisk in 175g sugar, the eggs, yolks, cream and vanilla until smooth. Melt the white chocolate in a heatproof bowl in the microwave in 20-second bursts, or over a pan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Slowly pour a third of the sweetened soft cheese mixture into the melted chocolate, whisking continuously until combined, then pour that into the rest of the soft cheese mixture. Whisk until fully combined.
- Remove the tin from the fridge, and tightly wrap the bottom of the tin with foil to prevent any leaking. Sit the tin in a deep roasting tin. Pour the cheesecake mixture over the biscuit base. Spoon over the raspberry purée, and swirl it into the cheesecake mix using a skewer.
- Put the roasting tin in the oven, then pour enough hot water into the roasting tin to come 2½cm up the side of the cake tin. Bake for 1 hr 15 mins-1 hr 30 mins, or until the edge of the cheesecake is set, but the centre has a slight wobble (it will continue to set in the fridge).
- Put the tin on a wire rack, then run a small, sharp knife around the edge. Leave to cool completely in the tin, then chill for at least 6 hrs before removing from the tin.
Nutrition Facts : Calories 741 calories, Fat 52 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium
More about "krispy kremey white chocolate raspberry filled cheesecake recipes"
WHITE CHOCOLATE RASPBERRY CHEESECAKE
From houseofnasheats.com
4.9/5 (69)Total Time 7 hrs 15 minsCategory CakeCalories 978 per serving
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
4.7/5 (29)Total Time 7 hrs 5 minsCategory DessertPublished Nov 21, 2019
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE - LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 Total Time 1 hr 20 minsCategory DessertsCalories 461 per serving
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS
From sallysbakingaddiction.com
4.9/5 (64)Category Dessert
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE - SOMETHING SWANKY
From somethingswanky.com
GLAZED RASPBERRY FILLED DONUTS | FABULOUS KRISPY KREME COPYCAT
From pastrychefonline.com
NO BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE + VIDEO
From thereciperebel.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE
From therecipecritic.com
8 KRISPY KREME COPYCAT RECIPES THAT *ALMOST* OUTDO THE ORIGINAL
From brit.co
EASY WHITE CHOCOLATE AND RASPBERRY CHEESECAKE RECIPE
From bbc.co.uk
KRISPY KREME DOUGHNUT CHEESECAKE RECIPE
From thespruceeats.com
KRISPY KREME - MORE SMILES | RECIPES
From krispykreme.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE - BAKING A MOMENT
From bakingamoment.com
KRISPY KREME'S CHOCOLATE GLAZED DONUTS TO MAKE A RARE RETURN
From tastingtable.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE - DRISCOLL'S
From driscolls.com
You'll also love