white; melted 1 pt Raspberries 1/2 c Whipping cream 1/4 c Cornstarch 1 tb Vanilla :
TOPPING----- 1 pt Raspberries 1/2 c Water 1/2 c Sugar 1/4 c Cornstarch 2 tb Rum [opt] Crust; Put pecans in swall bowl with butter and MW on high for 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides. Filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each one. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1 1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. Topping: Stir sugar and cornstarch well in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving). Ann Raisler posted this originally. Then formatted by Rita Taule.
How To make White Chcocolate Raspberry Cheesecake's Videos
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 Raspberry White Chocolate Blondies! tutorial #Shorts
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Check out these Raspberry White Chocolate Blondies! If you like to add some fruitiness this is for you!
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White chocolate Oreo cheesecake ASMR
No-Bake White Chocolate Raspberry Cheesecake Recipe
This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes ever and it’s very easy to prepare. The raspberry heart shapes on top makes it ideal for Valentine’s Day but is perfect for any other occasion as well.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
Crust 7 oz (200g) oreo cookies 4 tbsp (60g) butter, melted
Raspberry Coulis 1 1/2 cups (150g) raspberries, fresh or frozen 1/4 cup (50g) sugar 1 tbsp (15ml) lemon juice 1 tsp (2g) cornstarch
Cream Cheese Filling 7 oz (200g) white chocolate, small pieces 4 tbsp (60g) whipping cream 1 pound (500g) cream cheese, room temperature 1/4 cup (30g) powdered sugar Lemon zest of a lemon 2 tsp (10g) vanilla extract 1 cup (240g) whipping cream (35% fat), chilled
1. Prepare the raspberry coulis. In a small saucepan, whisk together suga,cornstarch and lemon juice. Add raspberries and bring to a boil over medium-low heat, stirring constantly. Simmer for 5 minutes and remove from heat. Sieve the sauce to remove seeds and set aside to cool down until ready to use.
2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the filling is prepared.
4. Prepare the filling. Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.
5. In a large bowl mix cream cheese until smooth. Add powdered sugar, lemon zest and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
6. In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
7. Pour the filling over the prepared crust, use an offset spatula to spread it evenly.
8. Place the raspberry coulis into a piping bag fitted with a plain small tip and pipe small circles in a swirl pattern on the top of the cheesecake.
9. Use a toothpick and run it into the center of each circle to create heart shapes.
10. Cover and refrigerate the cheesecake for at least 4 hours or better overnight.
11. Serve with more raspberry coulis alongside. Enjoy!
This white chocolate raspberry cheesecake will make you swoon! Sweet, creamy white chocolate cheesecake, swirled with ruby-red raspberry sauce. YUM!
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Olive Garden White Chocolate Raspberry Cheesecake
Make Olive Garden's white chocolate raspberry cheesecake at home. Who doesn't love a decadent homemade dessert with a raspberry swirl and Oreo cookie crust?