CHOCOLATE RASPBERRY CHEESECAKE
My husband loves cheesecake, and this favorite is from a cookbook I bought long ago for $1 at a yard sale. We love raspberries and chocolate-what a match! -Mickey Turner, Grants Pass, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust. , In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan.
Nutrition Facts : Calories 557 calories, Fat 38g fat (22g saturated fat), Cholesterol 123mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.
RASPBERRY CHEESECAKE
Easy, to die for cheesecake. Everyone asks me to bring this dessert.
Provided by Debra
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h15m
Yield 16
Number Of Ingredients 5
Steps:
- In a large bowl, cream together cream cheese and sugar. Set aside. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
- Line the bottom and sides of a 9 inch springform pan with cookies. Pour half of the cheese mixture over the cookies. Top with half the raspberry filling and spread evenly. Place another layer of cookies over raspberry and repeat cheese and raspberry layers. Chill in refrigerator 4 hours or overnight before unmolding and serving.
Nutrition Facts : Calories 545.6 calories, Carbohydrate 55.3 g, Cholesterol 89.7 mg, Fat 35.3 g, Fiber 2 g, Protein 6.5 g, SaturatedFat 18.5 g, Sodium 227.9 mg, Sugar 30.7 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 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.
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.
CHOCOLATE RASPBERRY CHEESECAKE
This triple layer cheesecake is the perfect ending to any meal! Treat your family or impress your guests with this sweet & creamy dessert.
Provided by ReaLemon/ReaLime
Categories Trusted Brands: Recipes and Tips ReaLemon/ReaLime
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
- Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.
Nutrition Facts : Calories 415.4 calories, Carbohydrate 47.2 g, Cholesterol 73.5 mg, Fat 22.7 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 11.6 g, Sodium 258.4 mg, Sugar 39.2 g
NO BAKE RASPBERRY CHOCOLATE CHEESECAKE RECIPE
Delicious, Easy Chocolate Cheesecake with a Delicious Oreo Crust, Creamy Chocolate Cheesecake and Topped with Fresh Raspberries and Chocolate Whipped Cream!
Provided by Julie Evink
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Lightly grease a 9 inch springform baking tin with a little butter and set aside. Add your Oreo cookies (cream and all) to a food processor and blend until they resemble fine crumbs. Melt your butter in the microwave and then pour over your crushed Oreos and whiz again until the mixture resembles wet sand. Place your Oreo mixture into your prepared tin and press down gently on the bottom of your tin to form an even layer. Pop in the fridge.
- Add your softened cream cheese, caster sugar and vanilla to a large mixing bowl and beat with an electric beater until smooth and creamy. In a seperate bowl, add your cream and beat with an electric beater until whipped and soft peaks form. Finally, melt your dark chocolate in the microwave until it is just melted - give it a good stir. Then add your chocolate to your cream cheese mixture and beat until smooth. Then gently fold through the whipped cream until the mixture is smooth.
- Pour your cheesecake mixture over the top of your Oreo crust and refrigerate for at least 4 hours or even better, overnight. To decorate, place your extra cream in a large mixing bowl and beat with an electric mixer until soft peaks form. Then sift in the icing or powdered sugar and the cocoa powder and gently fold through. Pop your chocolate cream in a piping bag fitted with a large star tip and pipe swirls along the edges. Decorate the top with fresh raspberries. Enjoy!
Nutrition Facts : Calories 570 kcal, Carbohydrate 28 g, Protein 6 g, Fat 49 g, SaturatedFat 28 g, Cholesterol 139 mg, Sodium 271 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
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!)
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE (VIDEO)
White chocolate raspberry cheesecake with tart raspberry sauce and whipped cream topping!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat the oven to 300F/149C. Wrap the bottom of a 9-inch (23-cm) spring form with 2 layers of extra-wide foil in preparation for the water bath. Next, prepare the graham cracker crust. Place the crackers into a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse again until the crumbs are well coated. Press the crumbs firmly into the bottom of the spring form pan, creating a level crust.
- Next, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl and beat on medium speed for 8 to 10 minutes, until the cream cheese is smooth and creamy. Scrape down the sides of the mixing bowl often. Next, add the eggs, sour cream and vanilla. Mix for 3 to 4 minutes, scrapping down the sides of the mixing bowl often.
- Add the sugar and melted white chocolate next. The white chocolate needs to be just melted and still warm; see my notes in the above post. Melt the chocolate in the microwave with the power level set to 50%, stirring every 30 seconds. Mix in the white chocolate and sugar for 1 minute, scrapping down the sides of the mixing bowl halfway through.
- Fold in the raspberries by hand using a spatula. Pour the prepared batter over the graham cracker crust and level the top using a spatula.
- Place the cheesecake into a larger baking pan and fill it with about an inch of water. This water bath will keep the top of the cake level and prevent cracks from forming. Watch my video recipe to see how it's done.
- Bake the cheesecake at 300F/149C for 2 hours. The middle will be slightly wobbly, and the sides will be more firmly set. Turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to cool down slowly for a few hours down to room temperature. Place the cheesecake into the refrigerator to cool overnight, or for at least 6 hours.
- For the homemade raspberry sauce: place the berries and sugar into a saucepan and bring to a simmer over medium heat. Simmer the berries for 5 to 8 minutes, until a smooth jam forms; stir occasionally. Strain the prepared jam through a fine mesh strainer arranged over a mixing bowl, until just the seeds remain. Transfer the prepared sauce into a small bowl or measuring cup.
- For whipped cream: place chilled heavy cream, confectioner's sugar and vanilla into a mixing bowl. Start whisking on low speed, gradually moving to high speed and whisk for 3 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a closed star tip; I used Ateco #847.
- Once cheesecake has chilled, gently remove the springform and transfer the cheesecake onto a stand. Watch my video recipe to see how it's done! Add a few spoonful's of the prepared raspberry sauce on top of the cheesecake, then garnish with fresh raspberries and mint leaves. Serve with extra raspberry sauce and a generous amount of whipped cream on the side of each slice.
Nutrition Facts : Calories 737 kcal, Carbohydrate 61 g, Protein 10 g, Fat 52 g, SaturatedFat 30 g, TransFat 1 g, Cholesterol 202 mg, Sodium 382 mg, Fiber 5 g, Sugar 48 g, UnsaturatedFat 17 g, ServingSize 1 serving
CHOCOLATE RASPBERRY CHEESECAKE CRUMB CAKE
Chocolate Raspberry Cheesecake Crumb Cake is delicious dessert for chocolate lovers.
Provided by Vera Z.
Categories dessert
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, then spray bottom and sides of the pan with nonstick cooking spray, set aside.
- In a large bowl stir together flour, cocoa powder, baking powder, salt, brown sugar and sugar.
- Add butter in dry ingredients mixture and work it with hands or press with a fork (you can use the mixer if you prefer). Work it until it's grainy.
- Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it's to sandy squeeze it with your fingers to make pea size crumbs.
- Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
- To make the filling mix together cream cheese, vanilla, sugar and corn starch to combine. Add eggs and mix just to combine, do not overdo it.
- Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of raspberries over the filling. Spread remaining cheesecake mixture. Top with raspberries and remaining crumbs.
- Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 50-60 minutes, until the center has set.
- To make the glaze stir together powdered sugar and milk or cream. If it's too thin add powdered sugar, if it's too thick add more milk. Drizzle over cooled cake
CHOCOLATE RASPBERRY CHEESECAKE
Make and share this Chocolate Raspberry Cheesecake recipe from Food.com.
Provided by MirandaLee
Categories Cheesecake
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
- Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, beating well after each addition.
- Blend in sour cream and vanilla; pour over crust.
- Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
- Add red raspberry preserves; mix well.
- Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
- Bake at 325°F for 1 hour and 25 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Melt chocolate pieces and whipping cream over low heat stirring until smooth.
- Spread over cheesecake.
- Chill.
- Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
EASY CHOCOLATE RASPBERRY CHEESECAKE
Make and share this Easy Chocolate Raspberry Cheesecake recipe from Food.com.
Provided by Miss Erin C.
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- With mixer, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth.
- Add egg, lemon juice and vanilla, mix well.
- Arrange raspberries on bottom of crust.
- Slowly pour cheese mixture over fruit.
- Bake 30-35 minutes until center is almost set, cool.
- Top cheesecake with chocolate glaze (follows) and chill.
- Glaze-----------.
- In a small saucepan over low heat, melt 2 oz of semi-sweet baking chocolate with 1/4 cup whipping cream.
- Cook and stir until thickened and smooth, remove from heat.
MARBLED CHEESECAKE WITH RASPBERRY SAUCE
Plain and chocolate batters are swirled together and baked in a cookie-crumb crust. This pretty cheesecake is served with an easy raspberry sauce.
Provided by My Food and Family
Categories Recipes
Time 5h
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
- Remove 1 cup of the batter; place in small bowl. Add cocoa; mix well. Spoon half of the chocolate batter into pie crust; cover with plain batter. Top with spoonfuls of the remaining chocolate batter. Cut through batters several times for marble effect.
- Bake 35 to 40 minutes or until center is set. Cool. Refrigerate 4 hours or overnight. Serve topped with the raspberry sauce. Store leftover cheesecake and raspberry sauce in refrigerator.
Nutrition Facts : Calories 320, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 95 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CHOCOLATE-RASPBERRY CHEESECAKE
Steps:
- Process fresh raspberries in the bowl of a food processor until completely smooth, 1 to 2 minutes. Strain mixture through a fine mesh wire strainer into a small bowl (you will have about ¾ cup juice); discard seeds. Place strained raspberry puree, fruit spread, lemon zest and juice, and ¼ cup of the sugar in a small saucepan. Cook over medium-low, stirring occasionally, until mixture has reduced to about ½ cup, 13 to 15 minutes. Set sauce aside.
- Preheat oven to 350°F. Lightly grease a 9-inch springform pan with cooking spray, and place on a baking sheet to catch any drips.
- Place chocolate wafer cookies and freeze-dried raspberries in a food processor. Process until finely ground, about 1 minute. Add melted butter and salt, and process until crumbs are evenly moistened, about 30 seconds. Transfer crumb mixture to prepared pan. Press into bottom and 2 inches up sides of pan using the back of a cup measure to get clean edges and a tight seal. Bake in preheated oven until crust is set, 13 to 15 minutes. Remove from oven, and set aside. Reduce oven temperature to 300°F.
- Place chocolate chips and cream in a medium-size microwave-safe bowl. Microwave in 30-second intervals on HIGH (100%) power, mixing after each interval, until mixture is melted and smooth, about 2 minutes. Remove from microwave, and set aside.
- Add cream cheese, sour cream, and remaining 1 cup sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until smooth and combined, 1 to 2 minutes. Add eggs, one at a time, beating just until incorporated after each addition and scraping down sides of bowl as needed. Add vanilla and melted chocolate mixture; mix on medium speed until incorporated, about 1 minute.
- Pour batter into prepared crust. Dollop reserved raspberry sauce over batter, and use a knife or toothpick to swirl together. Bake in preheated oven until outer edge of cheesecake is set but center still jiggles slightly, 60 to 70 minutes. Remove from oven, and let cool at room temperature 1 hour. Cover with plastic wrap, and transfer to refrigerator to chill at least 4 hours and up to overnight.
- Remove cheesecake from springform pan, and garnish with fresh raspberries before serving.
More about "easy chocolate raspberry cheesecake food"
EASY CHOCOLATE CHEESECAKE RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
5/5 (5)Total Time 1 hr 15 minsCategory Baking, DessertCalories 497 per serving
- Press the crumb mixture into a 9 inch springform pan firmly and evenly across the bottom and halfway up the sides.
WHITE CHOCOLATE RASPBERRY CHEESECAKE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
4.7/5 (23)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.
10 BEST CHOCOLATE RASPBERRY CHEESECAKE RECIPES - YUMMLY
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TOP 10 EASY CHEESECAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 4 mins
- Chocolate hazelnut ice cream cheesecake. With only four ingredients, this chocolate hazelnut ice cream cheesecake is our easiest ever dessert. Cornflakes and chocolate spread make the base, whilst the filling is comprised of more chocolate spread and soft cheese.
- Strawberry cheesecake. Make our top-rated strawberry cheesecake in four easy steps: blend soft cheese with double cream, vanilla and icing sugar for a silky smooth filling.
- Frozen banana & peanut butter cheesecake. Try a winning flavour combination with this frozen banana & peanut butter cheesecake. Beat soft cheese with double cream, icing sugar and vanilla then fold in crunchy peanut butter and mashed bananas.
- Vanilla cheesecake. This super creamy, no-cook vanilla cheesecake only takes only 20 minutes to prepare. A fresh vanilla pod adds an enhanced, sweet flavour.
- Chocolate cheesecake. Our chocolate cheesecake is an indulgent way to finish off a weekend meal. Dark chocolate is melted in the microwave, then mixed with double cream and cocoa powder.
- Lemon cheesecake. Whip up this lemon cheesecake with a few storecupboard ingredients. Creamy mascarpone and sugar balance the zingy lemon juice. Crushed buttery digestives make the perfect base.
- No-bake orange cheesecake. Embrace citrus flavours with this no-bake orange cheesecake. Orange segments and a creamy mascarpone filling tops a crumbly biscuit base – rich, yet zesty, it’s hard to stop at one slice.
- Easy raspberry & ginger trifle cheesecake. Assemble this easy raspberry & ginger trifle cheesecake for an impressive no-cook dessert. Add a boozy kick with a splash of marsala, madeira or medium-sweet sherry and whisk with soft cheese, double cream and icing sugar.
- White chocolate cheesecake. This white chocolate cheesecake is perfectly sweet and pairs beautifully with fresh berries. Combine melted white chocolate, tangy soft cheese, rich mascarpone and double cream for a smooth filling.
- Triple ginger cheesecake. Spice up your dessert with this triple ginger cheesecake. Simply whizz soft cheese, Greek yogurt, icing sugar, ground ginger and crystallised ginger in a food processor until smooth.
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE — LET'S DISH ...
From letsdishrecipes.com
4.5/5 (585)Total Time 1 hr 20 minsCategory DessertsCalories 461 per serving
- In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.
- In a medium saucepan, make the raspberry sauce by combining 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.
- Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.
- In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in flour. With mixer on low speed, blend in eggs one at a time. Blend in vanilla and melted white chocolate.
NO BAKE WHITE CHOCOLATE AND RASPBERRY CHEESECAKE ...
From somethingsweetsomethingsavoury.com
4.4/5 (14)Total Time 8 hrs 20 minsCategory No Bake RecipesCalories 613 per serving
- Combine the crushed biscuits and the melted butter, mixing well until the biscuits resemble damp sand. Tip into a 20cm Springform tin and using a spoon, press the biscuits into the tin to form the cheesecake base. Chill in the fridge while you get on with the filling.
- Melt the white chocolate over a pan of barely simmering water. As soon as the chocolate has melted, remove the bowl from the heat and set aside to cool down.
- Place the cream cheese, mascarpone, vanilla bean paste and icing sugar in a large bowl. Beat the mixture well until smooth and lump free. Fold in the melted, cooled chocolate.
- In a separate bowl, whip the double cream until it just starts to hold its shape on the end of a whisk. Fold the double cream into the cream cheese mixture until smooth.
CHOCOLATE RASPBERRY CHEESECAKE BARS - FOODTASIA
From foodtasia.com
Ratings 24Estimated Reading Time 7 mins
- Combine cream cheese, sugar, brown sugar, salt, and cocoa in the bowl of a stand mixer and beat with the paddle attachment until completely smooth, about 2 minutes. Scrape down bowl and paddle.
- Pour the filling over the partially baked crust and bake at 325F until the sides are set and the middle is still wobbly. I like to bake it until the center reaches about 160 F. The cake will firm up as it cools.
WHITE CHOCOLATE RASPBERRY CHEESECAKE (EASY RECIPE) - RASA ...
From rasamalaysia.com
4.6/5 (7)Total Time 3 hrs 10 minsCategory Dessert RecipesCalories 402 per serving
- Stir together the raspberries, water, sugar and cornstarch in a saucepan; bring to a boil and cook until sauce thickens, about 5 minutes. Strain with a mesh strainer, discard the seeds. Set aside.
- Preheat oven to 325°F (162°C). Stir together the cookie crumbs, 3 tablespoons sugar and butter in a bowl. Press mixture into bottom of a 9-inch spring form pan. (I used Oreo cookies, put the cookies inside a Ziploc bag and smashed with the bottom of a small pan.)
- Melt white chocolate chips with half-and-half in a metal bowl set over a pan of simmering water, stirring occasionally, until smooth.
- Gently beat together cream cheese and remaining 1/2 cup sugar with an electric mixer at low speed until smooth. Beat in eggs, one at a time. Stir in cornstarch, vanilla extract and white chocolate mixture. Mix well but do not over mix. Pour half of batter over crust and drizzle with 3 tablespoons sauce on top. Add remaining batter, and spoon 3 tablespoons sauce on top. Swirl sauce on batter with knife tip or a bamboo skewer to create the marbling effect.
DARK CHOCOLATE RASPBERRY CHEESECAKE - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
4.9/5 (8)Total Time 2 hrs 30 minsEstimated Reading Time 2 mins
- Preheat oven to 350˚F. Grease a 9-inch springform pan. Cover the sides with foil to protect against the water bath used to cook the cheesecake.
- In a medium bowl, combine crushed graham crackers, sugar, butter, and cocoa powder together until thoroughly mixed.
- Place the pan on a middle rack in the preheated oven and bake for 10 minutes. Remove and set aside to cool. Lower the heat to 325˚F.
CHOCOLATE RASPBERRY CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
5/5 (10)Category DessertCuisine AmericanTotal Time 8 hrs 45 mins
- Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan.
- To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
WHITE CHOCOLATE AND RASPBERRY CHEESECAKE RECIPE - BBC FOOD
From bbc.co.uk
Category Desserts
- Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment.
- To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Melt the butter in a small saucepan over a low heat.
- To make the filling, put the mascarpone and double cream into a bowl and whisk with an electric hand whisk until it is smooth and has very soft peaks.
- Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. Stir until melted but not hot. Set aside for 5–10 minutes, until cool but still liquid.
- To make the coulis, put half the raspberries in a small blender. Blitz until runny, then pour through a sieve into a bowl to remove the seeds.
- Spoon half of the white chocolate mixture over the base. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base.
- Run a palette knife around the edges of the tin. Remove the sides and base and sit on a plate. It may be easier to serve on the base or carefully run a knife under the biscuit base to release.
CHOCOLATE RASPBERRY CHEESECAKE - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
5/5 (1)Total Time 5 hrs 25 minsCategory CheesecakeCalories 402 per serving
- Melt chocolate on the lowest heat setting in a small pot. Stir occasionally to avoid burning, or use a double boiler
EASY WHITE CHOCOLATE RASPBERRY CHEESECAKE - DRINK RECIPES
From kitchenserf.com
Estimated Reading Time 4 mins
- Line crust with one cup of raspberries (Don't add more than a cup or your filling will overflow the crust)
- In a large mixing bowl, beat softened cream cheese, sweetened condensed milk and egg until creamy and smooth. Add vanilla and lemon juice, beat until combined.
EASY NO BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE - THE ...
From thebusybaker.ca
5/5 (12)Calories 541 per servingCategory Dessert
- Heat a small pot over medium-low heat and add the raspberries, sugar and cornstarch. Stir constantly to prevent burning.
- Let the berries heat up and mash them as they begin to fall apart and the sugar melts, creating a thick sauce. Once the berry sauce begins to bubble, turn off the heat and cool the sauce to room temperature, setting it aside for later. (Instead of making the raspberry sauce yourself, feel free to use your favourite high-quality raspberry jam instead).
- In a small bowl, combine the graham cracker crumbs and the melted butter until the crumbs are completely moistened.
- Press the crumb mixture into the bottom of a 9-inch springform pan and up the sides just slightly, to form a crust. Chill to set.
CHOCOLATE RASPBERRY CHEESECAKE - I AM BAKER
From iambaker.net
4.8/5 (18)Category DessertServings 6Total Time 1 hr 55 mins
- Add the cream cheese to a mixing bowl. Beat on medium with a hand mixer until the cream cheese is smooth. Scrape down the bowl.
CHOCOLATE RASPBERRY CHEESECAKE - DRISCOLL'S
From driscolls.com
4.7/5 (63)Calories 342Servings 16Cholesterol 108.04 mg
RASPBERRY & WHITE CHOCOLATE CHEESECAKE - BEST RECIPES UK
From bestrecipesuk.com
Cuisine BritishCategory DessertsServings 10Total Time 5 hrs 30 mins
CHOCOLATE RASPBERRY CHEESECAKE | RECIPELION.COM
From recipelion.com
Category CheesecakeEstimated Reading Time 1 min
CARAMEL RASPBERRY CHOCOLATE CHEESECAKE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
5/5 (1)Calories 676 per servingCategory Dessert
LEMON RASPBERRY CHEESECAKE - EASY CHEESECAKE RECIPES
From easycheesecakerecipes.com
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From turbofuture.en.from-de.com
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From foodtalkdaily.com
EASY CHOCOLATE RASPBERRY CHEESECAKE- TFRECIPES
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EASY WHITE CHOCOLATE RASPBERRY CHEESECAKE - ALL ...
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