White Chocolate Raspberry Cheesecake Cookies Recipe 465 Food

WHITE CHOCOLATE RASPBERRY CHEESECAKE

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 COOKIES

Steps:

• In a medium sized mixing bowl, combine the cake flour, bread flour, baking soda, baking powder, and sea salt. Mix until well combined. Set aside
• Combine the softened butter and softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
• Beat on medium high speed, stopping to scrape the sides periodically, until the butter and the cream cheese are well mixed, about 1 minute.
• Add the sugars and the vanilla extract to the butter and cream cheese mixture. Beat over medium high speed until the mixture is light and fluffy, about 5 minutes. Be sure to stop the mixer and scrape the sides down periodically using a spatula.
• Then, add the eggs, one at a time, to the butter and sugar mixture, making sure to mix until combined.
• Reduce the mixer speed to low, then add the dry ingredients (about 1/2 a cup at a time) and mix until just combined.
• Then, drop in the white chocolate chunks and the raspberry jammy bits a little bit at a time and stir on low just until they are evenly distributed.
• Transfer the dough to a sealable container and refrigerate for 24 hours, or up to 72 hours.
• Let the dough sit at room temperature for at least an hour, or until the dough is soft enough to scoop, before preparing to bake.
• Then, preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Scoop the cookie dough into balls that are 3 tablespoons in size. I like to use a large cookie scoop for this.
• Place the cookie dough balls on the prepared baking sheet, making sure to space them so they don't get stuck together as they spread.
• Lightly press down on each of the cookie dough balls to slightly flatten the tops just a tad.
• Place the cookies in the oven, increase the temperature to 350 degrees F and bake for 12 - 14 minutes, or until the cookies are lightly browned on top.
• Remove from oven and let cool on the baking sheet for 5 minutes before removing.

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.

RASPBERRY WHITE CHOCOLATE CHEESECAKE

Steps:

• For crust:.
• Combine crushed cookies and chopped almonds in a small mixing bowl;.
• Stir in melted butter or margarine.
• Press mixture evenly onto bottom of an 8-inch springform pan. Set pan aside.
• For filling:.
• Beat cream cheese and melted baking chocolate in a large mixing bowl with an electric mixer on medium-high speed until combined.
• Add sugar, beating mixture until smooth.
• Add eggs, sour cream and vanilla; beat on low speed until just combined. DO NOT OVERBEAT.
• Pour filling into crust-lined pan.
• Place pan on a shallow baking pan in the oven.
• Bake at 350°F for 45 minutes or until center appears nearly set when gently shaken. (This cheesecake puffs during baking then settles as it cooks); DO NOT OVERBAKE!
• Remove springform pan from baking pan and cool on wire rack for 15 minutes.
• Use a small metal spatula to loosen the sides of pan and cool for another hour.
• Cover and chill for an additional 4 hours.
• For sauce:.
• Melt preserves in a small saucepan over low heat.
• Add berries.
• Heat gently just until sauce simmers; cool.
• To serve:.
• Cut cheesecake into wedges and drizzle some of the sauce over and around each serving.
• TIP: to toast almonds, place almonds in a non-stick pan and stir over medium-high heat until they start to brown. I add a tad of butter to assist with the browning process.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Make crust: Finely grind almonds and crumbs in a food processor.
• 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.
• Beat in sugar.
• Add whole eggs and yolks, 1 at a time.
• Beat well at low speed and scrape down bowl after each addition.
• Beat in flour and vanilla until just combined.
• 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.
• (You can also test the doneness of a cheesecake with a thermometer. The internal temperature should be 160 to 165 degrees F.).
• 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.
• Cheesecake can be made 3 days ahead and chilled, covered.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

Steps:

• For crust------------.
• Preheat oven to 350F degrees.
• Place large piece of foil on heavy large baking sheet.
• Set 8x2-inch bottomless heart-shaped cake pan atop foil.
• Wrap foil around outside and 1 inch up sides of pan.
• Butter foil and pan.
• Finely grind cookies and almonds in processor.
• Add butter and blend until mixture forms very moist crumbs.
• Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
• Bake until golden, about 10 minutes.
• Cool.
• Maintain oven temperature.
• For Filling--------------.
• Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
• Remove from over water.
• Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
• Add eggs 1 at a time, beating just until combined.
• Beat in white chocolate.
• Spoon half of batter into crust.
• Top with 3/4 cup berries.
• Spoon remaining batter over.
• Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
• Let cool for 20 minutes.
• Using fingertips, press down gently on edges of cheesecake to flatten slightly.
• For topping------------------.
• Whisk sour cream, sugar and vanilla in bowl.
• Spoon over cake, spreading to edge of pan.
• Bake 5 minutes.
• Transfer cake in pan to rack.
• Run small knife around sides of cake.
• Cool completely and chill cake overnight.
• Fold down foil along sides of pan.
• Lift cake pan off cheesecake.
• Transfer cheesecake to platter, discarding foil.
• Cover cake with berries.
• Bring jam to simmer in small saucepan, stirring often.
• Gently brush jam over berries.