Healthier White Chocolate Raspberry Cheesecake Recipes

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WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS



White Chocolate Raspberry Cheesecake Bars image

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

2 teaspoons room-temperature water, divided
1 teaspoon cornstarch
1 and 1/2 cups (205g) fresh or frozen raspberries (do not thaw)
2 Tablespoons (25g) granulated sugar
20 Oreos (about 220g)
5 Tablespoons (75g) unsalted butter, melted
6 ounces (170g) white chocolate, finely chopped
2 8-ounce blocks (16 oz; 450g) full-fat cream cheese, softened to room temperature
1/3 cup (65g) granulated sugar
1 Tablespoon (8g) all-purpose flour
1 teaspoon lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon salt
2 large eggs, at room temperature

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 RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

Provided by Food Network

Categories     dessert

Time 4h25m

Yield 16 servings

Number Of Ingredients 12

1 cup slivered almonds
2 cups graham cracker crumbs (7 ounces)
1/2 stick (1/4 cup) unsalted butter, melted
8 ounces fine-quality white chocolate
4 (8-ounce) packages cream cheese, softened
1/2 cup plus 2 tablespoons sugar
4 whole large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups fresh raspberries (11 ounces)
Garnish: Fresh raspberries, mint sprigs and raspberry coulis

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.

HEALTHIER WHITE CHOCOLATE RASPBERRY CHEESECAKE



Healthier White Chocolate Raspberry Cheesecake image

This recipe still packs all the flavor of a great restaurant-style cheesecake, but we made it healthier by using lighter dairy products and less butter and sugar.

Provided by MakeItHealthy

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 10h

Yield 16

Number Of Ingredients 13

1 cup chocolate cookie crumbs
1 tablespoon white sugar
3 tablespoons butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
½ cup water
2 cups white chocolate chips
¼ cup 1% milk
3 (8 ounce) packages Neufchatel cheese, softened
½ cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Cover the outside of a 9-inch springform pan with double layers of aluminum foil.
  • Mix together cookie crumbs, 1 tablespoon sugar, and melted butter in a bowl. Press mixture into bottom of pan.
  • Combine raspberries, 2 tablespoons sugar, cornstarch, and water in a saucepan. Bring to boil and continue boiling until sauce is thick, about 5 minutes. Strain sauce through a mesh strainer to remove seeds.
  • Melt white chocolate chips with milk in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  • Mix together Neufchatel cheese and 1/2 cup sugar in a large bowl until smooth. Beat in eggs, one at a time. Blend in vanilla extract and melted white chocolate. Pour half the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan and spoon 3 more tablespoons of raspberry sauce over batter. Swirl batter with tip of knife to create marbled effect. Place pan in a roasting pan and fill roasting pan with hot water to reach halfway up outside of pan.
  • Bake in preheated until filling is set, 55 to 60 minutes. Cool completely. Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Nutrition Facts : Calories 354 calories, Carbohydrate 32.8 g, Cholesterol 77.6 mg, Fat 21.9 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 12.9 g, Sodium 262.5 mg, Sugar 27.9 g

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

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

1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
½ cup water
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
1 teaspoon vanilla extract

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

NO-BAKE RASPBERRY CHEESECAKE



No-bake raspberry cheesecake image

Customise our raspberry cheesecake by adding white chocolate, yogurt or mascarpone, or, for a richer base, swap the digestive biscuits for shortbread

Provided by Samuel Goldsmith

Categories     Dessert

Time 30m

Number Of Ingredients 8

300g digestive biscuits
100g unsalted butter, melted
500g full-fat soft cheese
100g caster sugar, plus 2 tbsp
1 tsp vanilla extract
300ml double cream
300g raspberries
icing sugar, for dusting (optional)

Steps:

  • Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
  • Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
  • Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.

Nutrition Facts : Calories 459 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.79 milligram of sodium

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

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

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 package (10 to 12 ounces) white baking chips
1/4 cup seedless raspberry jam

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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