How To make Chocolate Raspberry Cheesecake 2

White Chocolate Raspberry Cheesecake

Raspberry sauce:
1 tbsp white sugar
1 1/2 tsp cornstrach
1/3 cup cold water
1 1/2 cups fresh or frozen raspberries

Cheesecake:
12 cream cheese at room temperature
1/3 cups white sugar
1 whole egg + one egg white (it looks like just one egg in the video, but there was an extra egg white in the bowl, I forgot to mention this in the video)
1 tsp vanilla extract
1 1/2 tsp lemon juice
6 oz white chocolate (or one cup white chocolate chips)
1/4 cup heavy whipping cream or 1/2 and 1/2 cream.

Whisk together the sugar and the cornstarch in a small saucepan. Add 1/3 cups of old water and the raspberries.
Cook over medium heat until it begins to boil, reduce to a simmer and cook for 5 minutes (lower the heat more if it starts to splatter).
Strain out the seeds. Set aside.

Put the white chocolate and cream in a small bowl and microwave and cook for 30 seconds. Stir until white chocolate is melted and mixture is smooth. Return to microwave for ten second increments if necessary until all is melted.
Cream together the cream cheese and the white sugar until smooth and creamy.
Blend in egg, vanilla and lemon juice.
Blend in melted white chocolate (melted with the cream)
Pour 2/3 of a cup of the cheesecake batter mixture into a 9 regular or chocolate graham crust.
Pour 2 tbsp of the raspberry sauce over the filling and gently spread it around. Spoon remainder of filling over the raspberry sauce, covering it completely.
Gently swirl the cheesecake with a knife, being careful not to bring raspberry sauce to the surface.
Using a plastic syringe pipe little dots in a swirl pattern on the surface of the cheesecake. Pull a toothpick through the dots starting in the center.

Bake at 325 F for 45 minutes. Turn oven off and let pie stay in there for an additional 5 minutes.
Cool to room temperature.
Chill in refrigerator and slice when chilled.
Serve with additional raspberry sauce if desired.

Music by Jason Shaw
Recipe found here:
The one on this website is BEAUTIFUL and the hearts are amazing.

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3 EASY Mini Cheesecakes No Bake Eggless Chocolate Raspberry Oreo

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INGREDIENTS: Makes 12

#1 COOKIES & CREAM

CRUMB BASE:
150g Oreo OR Chocolate Cookie Crumbs
70g Unsalted Butter Melted

FILLING:
(NOTE: The gelatine is optional. If you leave it out, whip to very stiff peaks before moulding.)
2 Teaspoons powdered Gelatine (Optional)
2 Tablespoons Boiling Water (Optional)
250g Cream Cheese
1/2 Cup Caster Sugar OR Icing Sugar
300mL Whipping Cream
2 Teaspoons Vanilla
3/4 Cup Oreo OR Chocolate Cookie Crumbs

TOPPING:
200mL Whipping Cream
1 Tablespoon Icing Sugar
Oreo OR Chocolate Cookie Crumbs

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INGREDIENTS: Makes 20

#2 WHITE CHOCOLATE AND RASPBERRY

BASE:
200g Sweet Biscuits of choice crushed
100g Unsalted Butter melted

CHEESECAKE FILLING:
500g Cream Cheese (2 packets)
160g Caster Sugar (Superfine sugar)
400ml Whipping Cream
4 Teaspoons Gelatine Powder
4 Tablespoons Boiling Water
100g Frozen or Fresh Raspberries
200g White Chocolate of Choice Melted

TOPPINGS: (Optional)
1 Cup Melted White Chocolate
Oil Based Powdered Food Colouring
Lemon Curd (Optional - Leave out for Eggless!):

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INGREDIENTS: Makes 16-18

#3: CHOCOLATE

BASE:
200g Crushed Graham Crackers
80g Melted Unsalted Butter

CHOCOLATE FILLING:
3 Teaspoons Gelatine Power
3 Tablespoons Boiling Water
250g Cream Cheese
3/4 Cup Caster Sugar
1 Cup Melted NESTLÉ Calypso Kibble (Dark Compound Chocolate) - OR a Dark Chocolate you enjoy eating
600mL Whipping Cream
2 Teaspoons Vanilla Extract

TRUFFLE TOPPING:
300g NESTLÉ Calypso Kibble (Dark Compound Chocolate) - OR a Dark Chocolate you enjoy eating
150g Whipping Cream
NB: Drizzle with melted chocolate or truffle mixture

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EASY NO-BAKE Raspberry Cheesecake Bars!

These raspberry & white chocolate cheesecake bars here are an ideal sweet summer pick me up and take minimal fuss!

Serves: 10

Ingredients (US & METRIC):

200g/7 oz plain digestive biscuits/ graham crackers
100g/1 stick unsalted butter
400g/14 oz good-quality white chocolate, broken into pieces
250g/9 0z full-fat cream cheese
200ml/7 fl oz double/heavy cream
250g/9 oz mascarpone cheese
250g/9 0z raspberries, half mashed to a puree and half whole

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How to Make White Chocolate Raspberry Cheesecake

A little tang from cream cheese and sour cream, a bit of sweetness from white chocolate and a little tartness from the raspberries. The delicious flavor combination in this White Chocolate Raspberry Cheesecake is a sure winner. Make this popular dessert for the holidays, Valentine’s Day, or any special occasion. #imperialsugar #cheesecake #whitechocolaterecipe

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White Chocolate & Raspberry Cheesecake | Supergolden Bakes

Delicious White Chocolate Raspberry Cheesecake with a buttery crumb base, creamy white chocolate filling and a topping of fresh raspberries. Perfect for Easter or Mother's Day and best of all it's no bake!

In collaboration with Amarula

WHAT'S IN MY WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

COOKIE CRUMB BASE This easy cheesecake crust uses your favourite biscuits and melted butter. I used Digestives in this instance but Golden Oreos, custard creams or graham crackers can all be used.

CHEESECAKE FILLING Mascarpone cheese, melted white chocolate, double cream, and seedless raspberry jam create a super-creamy filling. I also used some delicious Amarula Raspberry & Chocolate Cream Liqueur which adds a truly special touch!
If you wanted to REALLY add more raspberry flavour to the filling you could stir in some freeze-dried raspberry powder . A little goes a long way and it will turn your cheesecake pink (take a look at my naturally PINK)

DECORATIONS AND TOPPING I topped my cheesecake with an easy raspberry sauce made simply by mixing Amarula liqueur with a good quality raspberry jam. I also added some delicious fresh raspberries – SO HEAVENLY!

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White Chocolate and Raspberry Cheesecake [No Bake]

#Cheesecake #NoBake #Raspberry

White Chocolate and Raspberry Cheesecake (No Bake)

How to make White Chocolate and Raspberry Cheesecake [No Bake]

Do you like cheesecakes? Want to know how to make one? Not sure which one to make? I've made lots of different cheesecakes and this is a great combination. White chocolate and raspberries complement one another beautifully. This cheesecake is sure to impress anyone you make it for. It tastes delicious and you'll impress everyone with your baking talents. And to top it all off this is a No-Bake recipe, which means you can make it without needing a hot oven, perfect for a warm summers day in the kitchen. This cheesecake is so scrummy and easy to make, give it a try.

White Chocolate and Raspberry Cheesecake [No Bake] Recipe.

TIMINGS:
Prep Time: 30 mins.
Chilling Time: 5 hours.
Total Time: 5 hours 30 mins.

SERVINGS:
Make enough for 12 people.

INGREDIENTS:

For the biscuit base.
• 3⅛ cups (320g/11oz) digestive biscuits.
• 10½ tablespoons (150g/5oz) butter, melted.
• ⅓ cup (50g/1½ oz) white chocolate chips.

For the filling.
• 1⅛ cups (250g/8½oz ) full fat cream cheese.
• 1⅛ cups (250g/8½oz) mascarpone cheese.
• 1 cup (100g/4 oz) icing sugar.
• 1 teaspoon of vanilla extract.
• 1¼ cups (300ml/10 fl oz) double cream.
• 1½ cups (250g/8½oz) white chocolate.
• 2 cups (250g/8½oz) fresh raspberries.

To Decorate.
• 1½ cups (180g/6oz) of fresh raspberries.
• White chocolate pieces and shavings.

METHOD:
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass or use a food processor and blitz until they turn to crumbs.
2. Pour into a bowl and add the chocolate chips.
3. Add the melted butter and mix until fully incorporated.
4. Press the mixture into a 20cm/8inch springform tin, there is no need to grease the tin.
5. Place in the fridge for 30 minutes.
6. Break up the white chocolate and place it in a bowl over a pan of simmering water to melt.
7. Beat the cream cheese, icing sugar and vanilla extract until soft.
8. Add the double cream and whip it together until the mixture firms up and holds its shape.
9. Pour in the melted white chocolate and mix in briefly to combine - be careful not to overmix.
10. Add the raspberries and fold in gently into the cheesecake filling.
11. Spoon the mixture on top of the biscuit base and smooth out with a spatula.
12. Place in the fridge for a minimum of 5 hours but preferably overnight.
13. Remove from the tin and place on a serving plate.
14. Decorate with fresh raspberries, squares of white chocolate and white chocolate shavings.
15. Mmm Scrummy!!!

STORAGE:
• Keep in the fridge until ready to serve.
• Will keep in the fridge for up to 3 days.

#Baking #Baking101 #Scrummy