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
DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE
Categories Cake Food Processor Mixer Chocolate Dessert Bake Oscars Cream Cheese Raspberry Chill Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- For crust:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty aluminum foil. Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake crust 8 minutes; cool on rack.
- For filling:
- Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use). Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
- Pour raspberry batter into prepared crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
- Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.)
- Cut around pan sides with small knife to loosen cheesecake; release sides. Garnish cheesecake with white chocolate curls, if desired.
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
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
DOUBLE DECKER RASPBERRY & WHITE CHOCOLATE CHEESECAKE
Can be prepared 2 days ahead; cover and keep refrigerated. This cheesecake is baked with 2 layers. Chill time is not included in times.
Provided by Nana Lee
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- CRUST:
- Preheat oven to 325°F
- Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Place cookies in processor and blend until coarse crumbs form.
- Add butter and process until evenly moistened.
- Press crumb mixture firmly onto bottom and halfway up sides of prepared pan.
- Bake crust 8 minutes; cool on rack.
- FILLING:
- Press raspberries and juices through fine strainer into small bowl.
- Measure 1/2 cup puree for filling (reserve remaining puree for another use).
- Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
- Beat in flour, then eggs, 1 at a time.
- Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate.
- Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
- Pour raspberry batter into prepared crust; place springform pan in large roasting pan.
- Pour enough hot water into roasting pan to come 1 inch up sides of pan.
- Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes.
- Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
- Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer.
- Smooth top. Bake until white chocolate filling is set in center, about 30 minutes.
- Refrigerate cake uncovered until cold, at least 4 hours.
- Cut around pan sides with small knife to loosen cheesecake; release sides.
- Garnish cheesecake with white chocolate curls, if desired.
Nutrition Facts : Calories 624.2, Fat 42.5, SaturatedFat 25, Cholesterol 174.8, Sodium 385.3, Carbohydrate 52.7, Fiber 2.6, Sugar 38.5, Protein 10.6
More about "double decker raspberry and white chocolate cheesecake recipes"
DOUBLE-DECKER RASPBERRY & WHITE CHOCOLATE CHEESECAKE ...
From copymethat.com
NO-BAKE DOUBLE DECKER CHEESECAKE! - JANE'S PATISSERIE
From janespatisserie.com
Estimated Reading Time 5 mins
- Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the cocoa powder and blitz again.
- Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
- Remove the cheesecake from the tin. Whip up the double cream, icing sugar, and cocoa powder till thick and pipeable.
DOUBLE CHOCOLATE GANACHE AND RASPBERRY CHEESECAKE - WILL ...
From willcookforsmiles.com
Estimated Reading Time 5 mins
- Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
- In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
- Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
- Spread raspberries over the bottom, evenly. Press on then berries very gently to fold them but not squish them.
DOUBLE CHOCOLATE RASPBERRY CHEESECAKE (WITH STEP-BY-STEP ...
From alyonascooking.com
Estimated Reading Time 3 mins
- Preheat oven to 325 degrees F. Place a small baking dish filled with hot water about half way full onto the bottom rack of the oven.
- In the bottom of a springform pan, combine the crust mixture spreading the mixture evenly over the bottom and going up the sides. Bake crust for 8 minutes and then remove.
- Add in the cornstarch and sugar and mix until incorporated. Then beat in the egg and beat just until combined.
WHITE CHOCOLATE RASPBERRY CHEESECAKE - BORROWED BITES
From borrowedbites.com
Estimated Reading Time 8 mins
DOUBLE RASPBERRY CHEESECAKE RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE ...
From textcook.com
DOUBLE DECKER RASPBERRY WHITE CHOCOLATE CHEESECAKE RECIPES
From tfrecipes.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE - MASTERCOOK
From mastercook.com
DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE ...
From pinterest.com
DOUBLE DECKER RASPBERRY & WHITE CHOCOLATE CHEESECAKE ...
From textcook.com
DOUBLE DECKER RASPBERRY & WHITE CHOCOLATE CHEESECAKE ON ...
From bakespace.com
DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE ...
From pinterest.com
DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE ...
From pinterest.ca
DOUBLE DECKER RASPBERRY WHITE CHOCOLATE CHEESECAKE RECIPE ...
From webetutorial.com
DOUBLE DECKER RASPBERRY & WHITE CHOCOLATE CHEESECAKE RECIPE
From recipenode.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE ~EASY ...
From youtube.com
DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE ...
From keeprecipes.com
DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE RECIPE
From recipenode.com
DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE ...
From copymethat.com
DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE ...
From fooddrinkrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love