White Chocolate Raspberry Cheesecake Cookies Recipe 465

WHITE CHOCOLATE RASPBERRY CHEESECAKE

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.

RASPBERRY WHITE CHOCOLATE CHEESECAKE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool.
• In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling.
• Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit.
• In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.
• Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.

WHITE CHOCOLATE RASPBERRY CHEESECAKE COOKIES RECIPE - (4.6/5)

Steps:

• Preheat oven to 375°F. Combine dry ingredients in a medium bowl and set aside. In a large bowl cream together butter, cream cheese and sugar. Mix in egg and vanilla extract. Add dry ingredients into the wet ingredients until incorporated. Fold in white chocolate chips and frozen raspberries. Use a mini ice cream scoop and place cookies about 1-2 inches apart on a baking sheet lined with parchment paper. Bake for 7 to 8 minutes. Let cookies rest in hot pan for 2 minutes before removing to a cooling wrack to cool completely. Prepare the glaze by combining all of the glaze ingredients into a medium bowl until smooth and creamy. Add more milk if needed. Place the glaze into a piping bag and pipe onto the cooled cookies. Place cookies on a baking sheet and refrigerate until glaze is set. Store in the fridge.

WHITE CHOCOLATE RASPBERRY CHEESECAKE COOKIES

Steps:

• In a medium sized mixing bowl, combine the cake flour, bread flour, baking soda, baking powder, and sea salt. Mix until well combined. Set aside
• Combine the softened butter and softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
• Beat on medium high speed, stopping to scrape the sides periodically, until the butter and the cream cheese are well mixed, about 1 minute.
• Add the sugars and the vanilla extract to the butter and cream cheese mixture. Beat over medium high speed until the mixture is light and fluffy, about 5 minutes. Be sure to stop the mixer and scrape the sides down periodically using a spatula.
• Then, add the eggs, one at a time, to the butter and sugar mixture, making sure to mix until combined.
• Reduce the mixer speed to low, then add the dry ingredients (about 1/2 a cup at a time) and mix until just combined.
• Then, drop in the white chocolate chunks and the raspberry jammy bits a little bit at a time and stir on low just until they are evenly distributed.
• Transfer the dough to a sealable container and refrigerate for 24 hours, or up to 72 hours.
• Let the dough sit at room temperature for at least an hour, or until the dough is soft enough to scoop, before preparing to bake.
• Then, preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Scoop the cookie dough into balls that are 3 tablespoons in size. I like to use a large cookie scoop for this.
• Place the cookie dough balls on the prepared baking sheet, making sure to space them so they don't get stuck together as they spread.
• Lightly press down on each of the cookie dough balls to slightly flatten the tops just a tad.
• Place the cookies in the oven, increase the temperature to 350 degrees F and bake for 12 - 14 minutes, or until the cookies are lightly browned on top.
• Remove from oven and let cool on the baking sheet for 5 minutes before removing.

INCREDIBLE RASPBERRY CHEESECAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
• Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

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.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Make crust: Finely grind almonds and crumbs in a food processor.
• 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.
• Beat in sugar.
• Add whole eggs and yolks, 1 at a time.
• Beat well at low speed and scrape down bowl after each addition.
• Beat in flour and vanilla until just combined.
• 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.
• (You can also test the doneness of a cheesecake with a thermometer. The internal temperature should be 160 to 165 degrees F.).
• 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.
• Cheesecake can be made 3 days ahead and chilled, covered.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

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.