RASPBERRY-SWIRL CHEESECAKE
Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h5m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
- Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
- Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
- Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
- Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
- Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.
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
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
Make and share this White Chocolate Raspberry Cheesecake recipe from Food.com.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
- Press mixture onto the bottom of a 9-inch springform pan.
- (I lightly greased the bottom of the pan although it didn't call for it).
- To make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
- Bring to boil.
- Continue boiling until sauce is thick and clear.
- Strain sauce through a mesh strainer to remove seeds.
- Set aside.
- In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
- Remove from heat and alow to cool to lukewarm.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
- Beat in eggs, one at a time.
- Blend in vanilla and melted white chocolate chips.
- Pour half of batter over crust.
- Spoon 3 tablespoons of raspberry sauce over batter.
- Pour remaining batter into pan.
- Spoon another 3 tablespoons of raspberry sauce over the top of the batter.
- Swirl batter with the tip of a knife to create marbles effect being careful NOT to disturb bottom crust.
- Bake for 55 to 60 minutes or until filling is set.
- Allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
- Serve with remaining raspberry sauce.
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS
Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce.
Provided by Sally
Categories Dessert
Time 5h5m
Number Of Ingredients 14
Steps:
- The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- In a food processor or blender, pulse the whole Oreos into a fine crumb-you should get about 2 cups of crumbs. Stir the cookie crumbs and melted butter together in a medium size bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes. Remove from the oven and set aside. Leave oven on.
- Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don't let it solidify!
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 2nd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Pour in the cooled (but still liquid) white chocolate. Beat on low speed just until combined.
- Pour half of the cheesecake filling onto the crust. It's ok if the crust is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. (It's ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.
- Bake for 32-36 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. If you plan to chill the bars for longer, loosely cover with aluminum foil after 3 hours of chilling.
- To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
- Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.
WHITE CHOCOLATE CHEESECAKE WITH CRANBERRY SWIRL
Got this from January 2010 Cooking club magazine. Haven't tried it yet, but it looks good and I don't want to lose it.
Provided by SaffronMeSilly
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Bring all cranberry ingredients except vanilla to a boil in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium low. Cook, covered, 5 minutes. Uncover, cook 1-2 min or until mixture thickens, pressing cranberries against side of saucepan until they pop. cool to room temperature. Stir in 1 tsp vanilla. (Cranberries can be prepared 1 day ahead. Cover and refridgerate. Bring to room temperature before using).
- Meanwhile, heat oven to 375. Combine all crust ingredients in medium bowl until blended. Press into bottom of 9 inch spring form pan. Bake 8-10 minutes or until deep golden brown. Cool completely on wire rack.
- Reduce oven temp to 300. Bring 1 inch water to a simmer in small skillet. Remove from heat. Let stand until steam subsides. Place white chocolate in medium bowl (one that won't melt heated), place bowl in water. Stir occasionally until chocolate is melted and smooth; remove bowl from water.
- Beat cream cheese in large bowl at medium speed until smooth. Beat in 1/2 cup sugar, flour, lemon juice, and 2 tsp vanilla. Add eggs one at a time, beating just until blended. At low speed, beat in chocolate and cream just until blended.
- Pour half of the batter into pan; spoon half the cranberry mixture over batter. Pour in remaining batter, spoon remaining cranberry mixture over top. Swirl cranberry mixture with knife.
- Bake at 300 for 55-60 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack to room temperature. Refrigerate uncovered overnight. (Cheesecake can be made 3 days ahead, covered and refrigerated).
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
Make and share this White Chocolate Raspberry Swirl Cheesecake recipe from Food.com.
Provided by L DJ3309
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- CRUST In a medium bowl, using a fork, combine the cookies and butter.
- Pat the mixture evenly into a pie pan and bake for 10 minutes at 400°F.
- FILLING Cream the cream cheese with sugar.
- Add the eggs one a time beating well after each.
- beat in vanilla and white chocolate.
- Pour into crust.
- Drop preserves on top and swirl through with a knife.
- Bake at 350° for 40 minutes; cool.
- Refrigerate a minimum of 3 hours.
PHILADELPHIA 3-STEP WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
I found this recipe on the Kraft website and it is very easy to make with delicious results. Nice if you want a quick and easy cheesecake without too much fuss.
Provided by Roxanne J.R.
Categories Cheesecake
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
- Add eggs; mix just until blended.
- Stir in white chocolate.
- Pour into crust.
- Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves.
- Cut through batter with knife several times for marble effect.
- Bake 35 to 40 minutes or until center is almost set.
- Cool. Refrigerate 3 hours or overnight.
- Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 442.9, Fat 31, SaturatedFat 16.5, Cholesterol 116.7, Sodium 299.9, Carbohydrate 34.5, Fiber 0.8, Sugar 22.6, Protein 7.7
RASPBERRY WHITE CHOCOLATE CHEESECAKE
A delicious and simple recipe for a Raspberry Swirl Cheesecake with White Chocolate
Provided by Jenn
Number Of Ingredients 13
Steps:
- For the Crust
- Melt the butter in a bowl, add in the crushed graham crackers and sugar. Mix and press into the bottom of a foil-lined springform pan. I wrap foil around the round plate of the pan and wrap it around the bottom. This makes cleaning easier.
RASPBERRY WHITE CHOCOLATE CHEESECAKE WITH OREO CRUST
A creamy, rich, decadent white chocolate cheesecake with swirls of slightly tangy raspberry jam and a sweet chocolaty Oreo crust
Provided by Life Tastes Good
Categories Dessert
Time 9h20m
Number Of Ingredients 10
Steps:
- Prepare a 9" springform pan by wrapping the the bottom and sides in aluminum foil.
- Put about 16 Oreo cookies into a food processor (or a blender) and pulse until they are fine crumbs. Add 3 tablespoons sugar and 1/4 cup melted butter and pulse until combined. Press the cookie mixture into the bottom of the prepared 9" springform pan.
- Preheat the oven to 325 degrees F.
- Combine 2 cups white chocolate chips and 1/2 cup half and half cream. For best results use a double boiler to melt the chips slowly on the stove-top until smooth. (See notes section for microwave option)
- Wipe out the bowl of the food processor (this can be done in a mixer too) and add three 8 ounce packages of Philly Cream Cheese and a 1/2 cup sugar. Pulse until combined. Add three eggs and pulse until combined. Add in 1 teaspoon vanilla and the melted chocolate and pulse 2 or 3 times until combined.
- Pour 1/2 of the batter over the cookie crust and drizzle 3 tablespoons of melted raspberry jam over the batter. Top with the remaining batter, and again drizzle 3 tablespoons melted raspberry jam over the top. Use a knife to gently swirl the jam into the batter. Don't over do.
- Place the springform pan onto a baking sheet and place on middle rack of oven. Fill the outer pan (the baking sheet) with hot water. Close the oven and bake the cheesecake for 60 minutes. Turn off the oven and let the cheesecake sit in the oven for another hour. Remove from oven and let cool completely. Then cover and put in fridge overnight! Don't remove from the pan yet!
- After the cheesecake has set in the fridge overnight, carefully run a knife around the edges, unclasp and remove the side of the pan. Prior to serving, garnish with shaved white chocolate and fresh raspberries. Enjoy!
Nutrition Facts : Calories 395.41, Fat 21.39, SaturatedFat 9.69, Carbohydrate 47.72, Fiber 1.15, Sugar 31.18, Protein 4.98, Sodium 229.10, Cholesterol 61.80
WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
Make and share this White Chocolate And Raspberry Cheesecake recipe from Food.com.
Provided by troyh
Categories Cheesecake
Time 2m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 780, Fat 50.8, SaturatedFat 25, Cholesterol 147.6, Sodium 322.2, Carbohydrate 72.7, Fiber 9.6, Sugar 45.6, Protein 13.5
More about "white chocolate raspberry swirl cheesecake food"
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.
WHITE CHOCOLATE RASPBERRY CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
4.8/5 (33)Category DessertCuisine AmericanTotal Time 9 hrs
- Preheat oven to 325 degrees (F). Wrap a 9" springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.
- Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.
- Beat the softened cream cheese and sour cream in a blender until completely smooth, scraping the sides and bottom of the container as needed. You want this mixture completely smooth before adding anymore ingredients!
- In a small food processor or blender, puree the raspberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the raspberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as you'd like. Bake cheesecake as directed above.
10 BEST CHOCOLATE RASPBERRY CHEESECAKE RECIPES - YUMMLY
From yummly.com
5/5 (1)
NO BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE - YUMMIEST FOOD
From yummiestfood.com
NO-BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE - BEYOND FROSTING
From beyondfrosting.com
4.8/5 (4)Total Time 5 hrsCategory CheesecakeCalories 620 per serving
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- In a microwave-safe bowl, combine the white chocolate together with 2 tablespoons of heavy whipping cream. Microwave at 50% power for 30 seconds. Gently stir and return the microwave for another 30 seconds (50% power). At this point, the chocolate should be melted. Stir until it’s completely smooth. Set aside to cool.
- Pour 1/3 of the batter into the prepared crust and spread evenly. Then spoon about 1/3 of the raspberry purée over the cream cheese and use a knife to swirl it into the batter. Repeat this two more times.
- Prepare a second batch of whipped cream following the same method as described above. Pipe the whipped cream boarders using a large open star tip. Garnish with leftover raspberries.
BAKED WHITE CHOCOLATE RASPBERRY CHEESECAKE (NO WATER BATH ...
From borrowedbites.com
4.6/5 (20)Total Time 4 hrs 30 minsCategory DessertCalories 396 per serving
- Preheat the oven to 325°F. Line a 9 inch springform pan with parchment paper. Spray lightly with baking spray. Set aside.
- Combine the Oreo cookies, sugar, and melted butter in food processor. Pulse until cookies are fine crumbs. Press crumbs firmly into the bottom of the pan, making one even layer.
- Combine raspberries, sugar, cornstarch, and water in a medium saucepan. Bring to a boil and cook for 5-6 minutes, until the sauce is very thick. Pour warm sauce into a mesh strainer and strain thoroughly to remove seeds. Set aside.
- In a microwave safe bowl, combine white chocolate chips and half-and-half. Microwave on high for 30 seconds. Stir well and continue to microwave, stirring every 30 seconds, until the mixture is smooth.
RASPBERRY CHOCOLATE SWIRL CHEESECAKE | RECIPES
From hersheyland.com
Servings 1Total Time 9 hrs
- Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla in large bowl until smooth. Add eggs; beat until well blended. Stir together cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups cream cheese mixture; blend well. Stir jam to soften. Add jam, flour and food color, if desired, to remaining mixture in bowl; blend well.
- Pour half of raspberry mixture into prepared crust. Drop small spoonfuls of about half of chocolate mixture over raspberry. Repeat procedure with remaining mixture, ending with chocolate on top; gently swirl with knife or metal spatula for marbled effect.
- Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 55 minutes or until center appears set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours before serving. Serve with Raspberry Sauce and raspberries, if desired. Cover; refrigerate leftover cheesecake.
BEST WHITE CHOCOLATE CHEESECAKE WITH RASPBERRY SWIRL ...
From delish.com
5/5 (2)Category Christmas, DessertCuisine AmericanTotal Time 7 hrs 10 mins
- Make the crust: Butter a 9" springform pan and wrap bottom and sides of pan in double layer of aluminum foil. Set rack in middle of oven and preheat oven to 350°.
- In food processor or blender, grind graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to medium bowl, add butter, and use fork or fingers to blend mixture until crumbs are evenly moist.
- Place pan on baking sheet and bake crust, 10 minutes. Set on rack to cool and reduce oven temperature to 325°.
- Make the raspberry sauce: In food processor or blender, purée berries and sugar until smooth, about 30 seconds. Pour through fine-mesh strainer set over small bowl, pushing on berries to release any juices; discard solids.
- In a clean, dry metal bowl set over a pan of barely simmering water, melt white chocolate, stirring until smooth. Remove from heat and set aside to cool.
- In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes.
- Pour cheesecake batter into cooled crust and smooth top. Drop teaspoons of raspberry sauce all over top of cheesecake. Use a wooden skewer or toothpick to swirl sauce into batter.
- Remove roasting pan from oven, then carefully lift springform pan out of water and remove foil. Set cheesecake on a rack and let come to room temperature.
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE - LIL' LUNA
From lilluna.com
4.7/5 (7)Total Time 9 hrs 30 minsCategory DessertCalories 337 per serving
- Mix together the cookie crumbs, 3 tablespoons sugar and melted butter in a medium bowl. Press this into the bottom of a 9-inch springform pan.
- Combine raspberries, 2 tablespoons sugar, cornstarch and water in a medium pot. Bring to a boil and boil for 5 minutes while the sauce thickens up. Strain the sauce through a mesh strainer to remove any seeds.
- Preheat oven to 325. Melt white chocolate chips and half and half in a medium pot on low heat, stirring constantly until smooth.
- Mix together cream cheese and 1/2 cup sugar in a large bowl until smooth. Add eggs one at a time and beat. Add vanilla and melted white chocolate and mix well.
RASPBERRY SWIRL CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 8 hrs 25 minsServings 12Calories 382 per serving
- Preheat oven to 350°. Coat a 9-inch springform pan with cooking spray. Pulse graham crackers in a food processor until finely ground. Add oil and water; pulse until clumps form. Press crumbs into bottom and 1 inch up side of pan. Bake until fragrant (about 10 minutes). Cool on rack. Reduce oven temperature to 325°.
- Process raspberries in food processor with 2 tablespoons sugar until smooth. Strain purée into a small saucepan. Boil mixture for 3 minutes, until slightly thickened. Cool to room temperature.
- In the bowl of an electric mixer, beat cream cheese and remaining 1 1/4 cups sugar until smooth (about 5 minutes). Add sour cream and beat until just combined. Add eggs then egg whites, one at a time, beating after each addition to incorporate. Add flour, vanilla, lemon zest, and salt, and mix until combined.
- Pour batter into prepared pan, then place cheesecake into a roasting pan. Drop teaspoons of raspberry purée all over top of cheesecake. Using a wooden skewer or knife, swirl the purée. Place roasting pan in oven and add hot water to roasting pan to a depth of 2 inches.
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE - ELEGANT ...
From thatskinnychickcanbake.com
4.7/5 (9)Total Time 1 hr 45 minsCategory DessertsCalories 460 per serving
- Mix together crust ingredients and pat into the bottom and partway up the sides of a 9-inch springform pan. Wrap the pan with heavy-duty aluminum foil and place it in a large baking pan (I use my roaster). Set aside.
- To make the raspberry sauce, purée the raspberries in a food processor. Press the raspberries through a strainer to remove the seeds. Add the 1 tablespoon of sugar and the lemon juice to the strained puree. Set aside.
- Gently melt the white chocolate in a microwave safe bowl by starting and stopping the microwave at 30-second increments, stirring each time, until melted and smooth. Set aside.
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE - WILL COOK FOR ...
From willcookforsmiles.com
3.2/5 (8)Total Time 9 hrs 45 minsCategory DessertCalories 679 per serving
- In a small sauce pot, over medium heat, combine raspberries, vanilla, lemon juice, and sugar. Mix well and cook, over medium heat and covered for about 10 minutes. Smash all the berries with a wooden spoon and cook for another 10 minutes over medium-low heat.
- Mix the graham cracker crumbs, sugar, melted butter and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
MINI WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKES - WHITE ...
From whiteflowerlane.com
Cuisine AmericanCategory DessertServings 9Total Time 26 mins
- Pre heat oven to 350-degrees. Then in a small bowl mix together the graham cracker crumbs, brown sugar and melted butter.
- Place cupcake liners into a muffin tin. Then evenly divide the graham cracker crumbs and place into each cup. It’s approximately 1 tablespoon per each cup.
- In another bowl add int he cream cheese, egg, sugar, vanilla, melted white chocolate chips and heavy whipping cream. Blend until the mixture is nice and creamy. Then spoon the mixture on top of the graham crackers.
- Warm the raspberry in the microwave until it's a liquid then add some drops of the warm jam to the top of the cheesecakes. Then using a knife edge or a toothpick swirl the jam into the top of the cheesecakes.
DECADENT WHITE CHOCOLATE INSTANT POT CHEESECAKE | HOMEMADE ...
From homemadefoodjunkie.com
5/5 (1)Total Time 1 hr 14 minsCategory CheesecakeCalories 548 per serving
- Crumble the graham sheets into a food processor(OR finely crush in a plastic bag with a rolling pin then mix the remaining ingredients in a bowl.) and pulse several times until the grahams breakdown into 1/2 inch or so pieces. Add the sugar and pulse a few times.
- Press into the well oiled 7 inch cheesecake pan(Parchment paper can be cut into a circle and set into the bottom of the pan if desired) and set into the freezer for 20 minutes.
- With your food processor (Preferred) or stand mixer or hand held electric mixer on high speed. Beat the cream cheese several minutes or until soft and creamy.
WHITE CHOCOLATE RASPBERRY CHEESECAKE - COOKING CLASSY
From cookingclassy.com
5/5 (16)Total Time 6 hrs 15 minsCategory DessertCalories 349 per serving
- Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries.
- Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce has thickened.
- Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
- In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
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