WHITE CHOCOLATE & RASPBERRY CHEESECAKE!
A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry Cheesecake Filling, with Fresh Cream, White Chocolate Drizzle and even more Raspberry!
Provided by Jane's Patisserie
Categories Dessert
Time 30m
Number Of Ingredients 13
Steps:
- Blitz the biscuits in a food processor to a small crumb, and add the melted butter - either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl.
- Tip the biscuits into a 8″/20cm Deep Springform Tin and press down firmly.
- Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted - leave to cool whilst doing the rest.
- In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together till smooth. Pour in the double cream and whisk till thick!
- Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the fresh raspberries.
- Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.
- Once set, decorate. Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls! I use a 2D Closed Star Piping.
- I then add some fresh Raspberries for each swirl, and then I sprinkle on some Freeze Dried Raspberries!
Nutrition Facts : Calories 492 kcal, Carbohydrate 51 g, Protein 6 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 86 mg, Sodium 289 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
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
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
PHILADELPHIA 3-STEP WHITE CHOCOLATE- RASPBERRY CHEESECAKE
Say yes to PHILADELPHIA 3-STEP White Chocolate-Raspberry Cheesecake. This white chocolate-raspberry cheesecake features swirls of raspberry preserves.
Provided by My Food and Family
Categories Chocolate Recipes
Time 4h20m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
- Microwave preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
- Bake 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS
Combine two great flavors for White Chocolate-Raspberry Cheesecake Bars. The chocolate sandwich cookie crust makes these White Chocolate-Raspberry Cheesecake Bars more divine.
Provided by My Food and Family
Categories Fruit Desserts
Time 5h23m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Line 8- or 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Melt 2 oz. chocolate as directed on package.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.
Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 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.
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