RASPBERRY WHITE CHOCOLATE CHEESECAKE
Five slices of perfect white chocolate raspberry cheesecake in a loaf pan.
Provided by www.DessertForTwo.com
Categories Small Cake Recipes to make 6 Inch cakes
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 325, and line a 9 x 5 x 3-inch loaf pan with parchment paper. It doesn't have to cover all sides--just the two longest sides.2. In the bowl of a food processor, make the crust: combine the graham cracker sheets, melted butter and sugar. Pulse until combined and the mixture appears like wet sand.
Nutrition Facts : Calories 769 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 158 milligrams cholesterol, Fat 56 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 33 grams saturated fat, ServingSize 1, Sodium 360 milligrams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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.
RASPBERRY SWIRL NO-BAKE CHEESECAKE
This stunning magenta-swirled dessert uses fresh or frozen raspberries to dress up a light and creamy no-bake cheesecake, making it a treat you can enjoy year-round. The recipe calls for straining the raspberry sauce to remove the seeds, but adding a small spoonful of the seeds back to the purée for texture and crunch is a nice touch. Make sure to allow plenty of time (at least 8 hours) for the cheesecake to chill and set before slicing. Even then, this silky dessert will be softer and more pudding-like than a traditional baked cheesecake. That's the beauty of it.
Provided by Yossy Arefi
Categories cakes, custards and puddings, dessert
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. If you'd like, add a teaspoon of seeds back to the purée for texture. Discard the remaining seeds. You should have about 3/4 cup/180 milliliters of raspberry purée. Chill the purée while you prepare the rest of the cheesecake.
- Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Refrigerate while you make the filling.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes.
- Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
- Pour the mixture into the prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the purée into the cream cheese mixture. Chill at least 8 hours and up to overnight.
- To unmold, run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring, and use a clean, hot knife for the smoothest slices. Serve cold, with the leftover raspberry purée and fresh raspberries, if desired.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 33 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 307 milligrams, Sugar 23 grams, TransFat 0 grams
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
LEMON-RASPBERRY CHEESECAKE BARS
This bar is similar to a lemon cheesecake with fresh raspberries, only in miniature form. These will keep well for several days if kept in the refrigerator.
Provided by Hunter StClaire
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h15m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, allowing some to extend over the edges. Spray foil with cooking spray to keep the filling from sticking to the sides. You'll use the overhang to lift the bars from the pan to cut them.
- Process flour, brown sugar, and salt in the bowl of a food processor until blended. Add cold butter chunks and process until mixture resembles coarse cornmeal. Pour crust mixture into the prepared pan, shake it a bit to help even out the mixture, and press down gently with fingertips. Use a smaller pan, such as 8x8-inch, to press down the entire surface so the crust is smooth and tight.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool for 5 minutes.
- While the crust cools, heat jam in a microwave-safe bowl in a microwave just until warm, 30 to 60 seconds; stir until smooth.
- Beat cream cheese with an electric stand mixer for 1 minute; add sugar and flour and beat until well blended. With mixture running, add egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
- Spread jam evenly over the cooled crust. Place raspberries, cut-side down, evenly over jam. Pour cream cheese mixture over berries and gently smooth mixture until it covers the entire pan.
- Bake in the preheated oven just until set, 25 to 30 minutes. Cool for 1 hour at room temperature, then place in the refrigerator to cool for another 2 hours.
- Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 22.8 g, Cholesterol 46.9 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 81.3 mg, Sugar 13.2 g
CHILLED CHEESECAKE
Make and share this Chilled Cheesecake recipe from Food.com.
Provided by tastethetoxicrainbow
Categories Cheesecake
Time 4h
Yield 6 peices, 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over water in a custard cup. Let stand for 1 minute Heat in microwave and stir until dissolved. Let stand to cool.
- Beat cream cheese, sugar, lemon peel, lemon juice and milk in a large mixing bowl till smooth.
- Add gelatin mixture and beat until smooth.
- Chill in fridge until mixture is thick and syrupy, stirring occasionally.
- Beat whipping cream to soft peak stage. Fold into cream cheese mixture.
- Spoon over crust in spring form pan and chill for several hours.
- Serve with a dab of cherry, blueberry or strawberry sauce on top.
Nutrition Facts : Calories 227.9, Fat 22.3, SaturatedFat 14, Cholesterol 74.7, Sodium 139.4, Carbohydrate 2.9, Sugar 0.5, Protein 5
CHILLED RASPBERRY CHEESECAKE
This berry luscious cheesecake from Amber Cook of Low Point, Illinois makes a sweet finale to a romantic dinner. "Everyone who tries this cake requests the recipe," Amber shares.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in butter. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Puree raspberries in a blender or food processor; strain and discard seeds. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Gradually beat in raspberry puree and gelatin mixture. Pour into crust. Cover and refrigerate for several hours or overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 24g fat (14g saturated fat), Cholesterol 65mg cholesterol, Sodium 397mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 9g protein.
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