White Chocolate Rhubarb Swirled Cheesecake Recipes

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.

SWIRLED RASPBERRY & CHOCOLATE CHEESECAKE

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.

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.

RHUBARB SWIRL CHEESECAKE

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.

WHITE CHOCOLATE CHEESECAKE WITH RHUBARB SWIRL

Steps:

• Combine rhubarb, sugar& juice in pot, cover& simmer over medium heat, stirring occasionally, until rhubarb is very soft (about 10 minutes).
• Uncover& sir frequently, mashing with the back of the spoon, until the rhubarb forms a thick paste (about 5 minutes more).
• Lightly butter bottom& sides of a 9 1/2 inch springform pan.
• In a small bowl, stir crumbs with butter until mixed& press onto the bottom of the pan.
• Bake in the center of a preheated 350F oven until set (about 8- 10 minutes).
• Let cool completely- leave the oven on.
• Beat cream cheese with an electric mixer until smooth& creamy.
• Add sugar& corn starch, beating until well combined.
• Add eggs, one at a time, beating after each addition& scraping down the sides as needed until incorporated.
• Beat in vanilla& salt.
• Stir in sour cream& white chocolate just until mixed.
• Wrap the outside of the springform pan on the underside& halfway up the sides with a double layer of heavy duty aluminum foil.
• Pour half the cheese mixture into the pan.
• Drop half the rhubarb puree by spoonfuls over the cream cheese.
• Using the tip of a sharp knife, swirl the rhubarb into the cream cheese.
• Repeat with the remaining cheese mixture& rhubarb puree.
• Set the pan into a larger ovenproof dish.
• Fill the larger dish with enough hot water to come about 1 inch up the sides of the pan- do NOT fill water any higher than the foil.
• Bake in the center of oven for 45 minutes.
• Leaving the door closed, turn the oven off& leave cheesecake in the oven for another hour.
• Remove pan from water& discard foil.
• Run a knife around the outside edge of the cheesecake.
• Cool in the pan on a rack at room temperature for an hour.
• Refrigerate overnight.
• It will keep well for several days or can be frozen.

WHITE CHOCOLATE CHEESECAKE WITH RHUBARB COMPOTE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform tin with baking parchment. Whizz the biscuits in a food processor until they resemble breadcrumbs. Pour in the butter, whizz briefly again, then tip the mixture into the tin and press down firmly. Bake for 10 mins, then cool.
• Reduce oven temperature to 140C/fan 120C/gas 1. Wrap a double layer of foil, lined with cling film, around the base and sides of the tin to make it watertight. Break 400g chocolate into a pan, then pour in the cream and heat until the chocolate has melted. Leave to cool slightly. Rinse the bowl of the processor, then blend the cream cheese, eggs and vanilla essence together with the melted chocolate and cream until smooth.
• Put the tin in a deep roasting tray, then pour in the filling. Half-fill the roasting tray with boiling water, bake for 1 hr, then turn the oven off. Leave to cool in the oven with the door slightly ajar for 1-2 hrs. Lift the cheesecake from the water, discard the foil, then cover with cling film and chill. The cheesecake can be made up to 3 days ahead. Grate the remaining chocolate over the cheesecake before serving.
• For the compote, heat oven to 180C/fan 160C/gas 4. Mix the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod on top of the rhubarb, then drop in the pod, too. Pour the muscat over, cover with foil, then bake for 30-40 mins, stirring halfway, until the rhubarb is cooked. Leave to cool, then remove the pod. Serve the compote with the cheesecake. The compote can be kept in the fridge for up to 4 days.

WHITE CHOCOLATE RHUBARB SWIRLED CHEESECAKE

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.