WHITE CHOCOLATE-RASPBERRY CHEESECAKE
A chocolate cookie crust complements the mild cheesecake in a dessert that's great for a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Lightly grease 9x3-inch springform pan with shortening or cooking spray. In medium bowl, mix cookie crumbs and butter. Press evenly in bottom and 1 inch up side of pan.
- In small microwavable bowl, microwave vanilla baking chips on High 1 minute or until melted; stir until smooth. In large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth. Beat in sugar until well blended. Beat in melted baking chips until well blended. Beat in whipping cream and eggs until well blended and smooth. Spoon over crust in pan.
- Bake 1 hour to 1 hour 10 minutes or until edge is set but center of cheesecake still jiggles slightly when moved.
- Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; cool on cooling rack 30 minutes.
- Without releasing side of pan, carefully run knife around edge of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled.
- Arrange raspberries on top of chilled cheesecake. In small microwavable bowl, microwave jelly uncovered on High 20 to 30 seconds or until melted; stir until smooth. Brush or spoon over raspberries. Store cheesecake covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 105 mg, Fat 4, Fiber 1 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 26 g, TransFat 1 g
WHITE CHOCOLATE CHEESECAKE WITH RHUBARB
This baked cheesecake recipe is creamy, delicious, and as close to foolproof as you can get. It's also easy to vary it by using other fruits in stead of rhubarb - so get creative!
Provided by Jeanne Horak-Druiff
Categories Baking
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 150C. Melt the butter in the microwave until liquid, then stir in the crushed biscuits. Mix well and press the mixture evenly and firmly into the base of a 23cm springform cake tin. Grease the sides of the tin with butter and refrigerate until needed.
- For the filling, beat together the mascarpone and fromage frais (or cream cheese-yoghurt mix), then beat in caster sugar until the mizture is completely smooth. Add the eggs one by one, mixing just enough to fully incorporate each egg.
- Break the white chocolate into small pieces and place in a heatproof bowl set over a pot of simmering water (or melt in a glass measuring jug in the microwave). Stir occasionally to check for lumps and remove from the heat when chocolate has melted completely.
- While the chocolate melts, toss the chopped rhubarb in the caster sugar.
- Stir the melted chocolate into the mascarpone mixture, then carefully fold in the chopped rhubarb.
- Pour the filling into the springform cake tin and spread it evenly. Place the springform on a baking sheet with raised edges to catch any filling seepage.
- Bake for about 1 hour or until just set - there should still be a wobbly bit in the middle if you gently shake the pan - this is normal.
- Switch off oven, but leave the cheesecake where it is and allow to cool for at least another 45 minutes to an hour.
- In the meanwhile, make the rhubarb topping. In a small saucepan, heat the remaining rhubarb together with the cranberry juice drink. Simmer until the rhubarb is just beginning to soften but can still hold its shape. Remove the rhubarb pieces gently with a slotted spoon and chill until needed. Discard the liquid.
- When the cake has cooled a little in the oven, run a palette knife around the edges, then transfer to a cool, draught free area to cool completely. I usually refrigerate mine overnight as well.
- When ready to serve, release the springform tin and lift the cheesecake onto a plate. Mix the remaining mascarpone and fromage frais (or cream cheese/yoghurt mix) in a bowl and spread carefully over the top of the cheesecake. Decorate with the poached rhubarb and extra white chocolate curls (which you can easily make with a vegetable peeler) and serve.
RHUBARB CHEESECAKE
An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.
Provided by Barb
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
- In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
- Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
- To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 34.7 g, Cholesterol 100.8 mg, Fat 25.7 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 15.9 g, Sodium 188.3 mg, Sugar 23.5 g
WHITE CHOCOLATE BERRY CHEESECAKE
A stunning no-cook pudding bursting with summer flavours - great for relaxed entertaining
Provided by Good Food team
Categories Dessert
Time 6h25m
Number Of Ingredients 9
Steps:
- Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn't touch the water. Line a lightly oiled 900g loaf tin with cling film.
- Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.
- Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
- Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
- To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.
Nutrition Facts : Calories 667 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.01 milligram of sodium
RHUBARB SWIRL CHEESECAKE
I love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well.-Carol Witczak, Tinley Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside. , In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sour cream, white chocolate, cornstarch, vanilla and salt until smooth. Add eggs; beat just until combined. , Pour half of the filling into crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb. , 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 350° for 60-70 minutes or until center is almost 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 chill overnight. Refrigerate leftovers.
Nutrition Facts : Calories 264 calories, Fat 17g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 244mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g 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, BERRY & RHUBARB CHEESECAKE
Experience the unique taste of White Chocolate, Berry & Rhubarb Cheesecake. Our White Chocolate, Berry & Rhubarb Cheesecake is an amazing no-bake recipe.
Provided by My Food and Family
Categories Home
Time 4h45m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Bring fruit and 1/2 cup water to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 3 to 5 min. or until rhubarb is softened, stirring occasionally. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Stir in remaining water.
- Pour into shallow dish sprayed with cooking spray. Refrigerate 2 hours or until thickened.
- Meanwhile, microwave butter and 2 oz. chocolate in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in cookie crumbs; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
- Melt remaining chocolate as directed on package; mix with cream cheese in medium bowl until blended. Gently stir in COOL WHIP.
- Spoon gelatin mixture over crust; spread to evenly cover crust. Cover with cream cheese mixture. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 19 g, Protein 4 g
WHITE CHOCOLATE RHUBARB SWIRLED CHEESECAKE
I'm always on the lookout for a new, different cheesecake, and this one from the Taste of Home magazine looks so pretty, I can't wait to try it. Please note this is cooked in a water bath to help decrease the cracking, but it is not necessary to the taste!
Provided by Dragonfly AZ
Categories Cheesecake
Time 2h10m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Rhubarb Swirl:.
- In a large saucepan, bring rhubarb, 1/3 cup sugar and OJ to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Remove from heat and set aside. (optional: use immersion blender to puree mixture).
- Crust:.
- Mix cracker crumbs and melted butter. Press into the bottom only of a 9 inch springform pan. Bake for 7-9 minutes, or until lightly browned. Cool on a wire rack.
- Cheesecake batter:.
- Mix cream cheese, sour cream, cornstarch, vanilla and salt in a large mixing bowl until smooth and well combined.
- Beat in eggs, just until well combined.
- Fold in chocolate.
- Pour half of the batter over the crust.
- Pour half the rhubarb mixture over the batter and lightly swirl together with a knife.
- Repeat with remaining batter and rhubarb.
- Place pan on double layer of heavy duty foil and wrap bottom and sides of pan tightly.
- Place pan in large baking pan. Pour about 1-2 inches hot water into larger pan.
- Bake for 60-70 minutes, or until middle is almost set.
- Remove from oven and cool for about 10 minutes, then gently run a knife between cake and sides of pan.
- Cool for about an hour more, then cover tightly and refrigerate overnight.
Nutrition Facts : Calories 526.5, Fat 39.3, SaturatedFat 22.2, Cholesterol 143.8, Sodium 422.7, Carbohydrate 37.5, Fiber 0.8, Sugar 31.6, Protein 7.8
STRAWBERRY RHUBARB CHEESECAKE
Bring a classic pie and cheesecake together with Strawberry Rhubarb Cheesecake. This delicious Strawberry Rhubarb Cheesecake takes only 20 minutes to prep.
Provided by My Food and Family
Categories Dairy
Time 6h45m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Mix cornstarch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add cornstarch mixture; mix well. Bring to boil on medium heat; cook 5 to 6 min. or until thickened, stirring constantly. Cool completely.
- Heat oven to 325°F. Combine cracker crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, remaining sugar, vanilla and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Remove half the fruit mixture; refrigerate until ready to use. Add remaining fruit mixture to cream cheese batter; stir just until blended. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with reserved fruit mixture just before serving.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.78 g, Sugar 0 g, Protein 6 g
RHUBARB BERRY CHEESECAKE PIE
My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. -LeeAnn McCue, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon zest, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours., Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain., Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.
Nutrition Facts : Calories 435 calories, Fat 20g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 289mg sodium, Carbohydrate 59g carbohydrate (53g sugars, Fiber 2g fiber), Protein 8g protein.
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