WHITE CHOCOLATE RASPBERRY CHEESECAKE
Steps:
- Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
- Make filling: Preheat oven to 350 degrees F.
- Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
- Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
- Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
- Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
- Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.
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.
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
DELICIOUS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE
Number Of Ingredients 11
Steps:
- 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. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
- 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. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)
More about "white chocolate raspberry cheesecake recipe 465"
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE - LIFE …
From lifemadesimplebakes.com
4.7/5 (25)Total Time 7 hrs 5 minsCategory DessertCalories 729 per serving
- In a medium saucepan set over medium heat, add the raspberries, sugar, cornstarch and water.
- Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it's worth a trip to the store to buy the 18" wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10") that has 2" sides.
- Beat the cream cheese, salt and vanilla in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the sugar and the white chocolate, then turn back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the sour cream, then the heavy cream, beat on high for 1 minute.
WHITE CHOCOLATE RASPBERRY CHEESECAKE - BAKING A MOMENT
From bakingamoment.com
5/5 (3)Calories 439 per servingCategory Dessert
- Preheat the oven to 350 degrees F, mist an 8-inch diameter cake pan* liberally with non-stick spray, and line with a circle cut from parchment.
- Scrape the sides and bottom of the bowl with a silicone spatula, then mix in the first egg until incorporated.
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE - OH SO …
From ohsodelicioso.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE — THE …
From theredheadbaker.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE - THE BEST …
From thebestcheesecakerecipes.com
NO-BAKE RASPBERRY SWIRL CHEESECAKE RECIPE RECIPE | BETTER HOMES …
From bhg.com.au
PIONEER WOMAN NO-BAKE RASPBERRY CHEESECAKE - TABLE FOR SEVEN
From ourtableforseven.com
WHITE CHOCOLATE & RASPBERRY CHEESECAKE - JANE'S PATISSERIE
From janespatisserie.com
RASPBERRY WHITE CHOCOLATE CHEESECAKE | YOUR LIGHTER SIDE
From yourlighterside.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS - SALLY'S BAKING …
From sallysbakingaddiction.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE - MY RECIPE TREASURES
From myrecipetreasures.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE | ALLRECIPES
From allrecipes.com
25 BEST HOMEMADE HOT CHOCOLATE RECIPES - SUGARHERO
From sugarhero.com
RASPBERRY, HONEY AND WHITE CHOCOLATE CHEESECAKE
From capilanohoney.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE COOKIES - BLUE BOWL
From bluebowlrecipes.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE - TASTY TREAT PANTRY
From tastytreatpantry.com
INSTANT POT WHITE CHOCOLATE RASPBERRY CHEESECAKE
From instantpoteats.com
You'll also love