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
MINI WHITE CHOCOLATE-RASPBERRY CHEESECAKES
Celebrate the holidays this year with Mini White Chocolate-Raspberry Cheesecakes. Fresh raspberries add bright and festive color to these Mini White Chocolate-Raspberry Cheesecakes which are both pretty and delicious.
Provided by My Food and Family
Categories Festive 2018
Time 3h40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
- Beat cream cheese, vanilla and 1/2 cup sugar in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Reserve 12 raspberries for garnish. Process remaining raspberries with remaining sugar in food processor or blender until smooth. Pour through fine-mesh strainer into bowl. Discard strained solids.
- Pour strained raspberry sauce into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe 3 small dots raspberry sauce onto batter in each muffin cup. Use toothpick to swirl raspberry sauce into heart-shaped designs as shown in photo.
- Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool cheesecakes completely. Refrigerate 2 hours.
- Cut reserved raspberries in half; place, cut sides down, on tops of cheesecakes.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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.
SWIRLED RASPBERRY & CHOCOLATE CHEESECAKE
One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. -Brittney Segobiano, Geneseo, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds., Preheat oven to 325°. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate. , In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust. , Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with additional raspberries if desired.
Nutrition Facts : Calories 505 calories, Fat 35g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
DELICIOUS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE
Number Of Ingredients 11
Steps:
- 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. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
- 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. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)
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
RASPBERRY SWIRL CHEESECAKE MINIS
These adorable "portion perfect" Raspberry Swirl Cheesecake Minis will be just the ticket to end your meal on a sweet note without blowing your entire diet! Fresh raspberry sauce is marbled through the decadent and creamy cheesecake, which tops off a crunchy, chocolate cookie crust. From Menu Musings.
Provided by Sharon123
Categories Cheesecake
Time 55m
Yield 12 Mini cheesecakes
Number Of Ingredients 13
Steps:
- Begin by taking out all of your cold filling ingredients so they can come to room temperature. Preheat oven to 300°F
- Crust:.
- In a food processor, mix all ingredients until they resemble wet sand -- umm. dirt. Press I Tbsp of the cookie crust into each cupcake liner that you have set into standard muffin pan. Press the crust down with your fingers. Cover the entire pan and place in the refrigerator to harden.
- Raspberry sauce:.
- Mix all ingredients in a cold saucepan, and heat until bubbling. Break down the raspberries by mashing them. I used my potato masher for this. Remove from heat when thickened. Transfer to a glass container and cool in the refrigerator until needed.
- Filling:.
- Mix all room temperature ingredients in a stand mixer, on low. You don't want to mix on high because it will put too much air into the batter. Using an ice cream scoop, fill the cupcake papers. I found the cupcake scoop to be the perfect amount of batter. Next, add three "drops" of the cooled raspberry sauce on top of the filled cheesecake batter. I used a baby spoon for this. Use a chopstick or knife to swirl the raspberry sauce into the cheesecake batter.
- Bake on 300 F for 18-22 minutes. The center should still be a little bit "jiggly" and still slightly moist looking. Remove and allow them to cool. Cover and refrigerate overnight or for several hours.
- Tip:.
- to release the papers from the pan after chilling overnight, you may find that they stick down. The paper liner allow the melted butter to bleed a little, and with chilling, the butter can tend to stick to the pan. If this happens, set the whole pan in a larger pan (or sink) of warm water for a few minutes to warm that butter up again. Another alternative would be to use an outer, foil liner. I didn't want to bake the cheesecake in foil liners, as I have heard they impart a metallic taste (yuck). But if you use an inner paper liner and an outer foil liner, this may help.
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- Grease the sides of a 9-inch springform pan with nonstick cooking spray. Line the sides with parchment paper strips.
- Add the heavy cream, vanilla, and sugar to a large bowl and beat with a hand mixer on high until stiff peaks are reached. Fill a piping bag fitted with the 1M Wilton tip with the whipped cream.
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