How To make White Chocolate Berry Cheesecake

Raspberry Cheesecake Recipe | Raspberry Swirl Cheesecake

In this video, you'll find original Raspberry Swirl Cheesecake Recipe at Cheesecake Factorty.
If you missed something while watching video, don't worry because you'll find all secret ingredients in description below. You will learn how to make lemon and raspberry cheesecake with all the details. You will love the harmony of raspberry with just a little lemon flavor in the cheesecake You can make other desserts with this raspberry sauce recipe. You can even prepare different cheesecakes using different fruits in the same way.
Raspberry swirl cheesecake is the best looking cheesecake ever you can prepare with raspberry.I bet you this will be the most tasty cheesecake recipe you ever try at home.
İngredients;
Raspberry Sauce;
6 oz. Fresh Raspberry
2 tbsp Granulated Sugar

For The Crust;
10 Graham Crakcers,Crushed
3 tbsp Granulated Sugar
½ tsp Salt
4 ½ tbsp Melted Unsalted Butter

Cheese Filling;
24 oz. Cream Cheese (3 packs)
1 ¼ Cup Granulated Sugar
½ cup Sour Cream
5 tbsp Heavy Whipping Cream
2 tsp Vanilla Extract
½ of Lemon Zest and Lemon Juice
2 tbsp Starch
3 Eggs and 1 Egg White

Important Steps;

Hand mixer must be used at lowest speed in all stir steps to prevent air bubble.
All ingredients must be at room temperature prior to use to shorten beating time. Less mixing time is less air bubble. If you do not want your cheesecake crack, you shouldn't beat it too much. If you are sure that all ingredients mixed well, you are supposed to stop beating.
Cheesecake pan must be covered with aluminum foil to prevent water leakage during cheesecake cooking.
Oven door must not be opened while cheesecake cooking. Opening oven door occasionally changes oven temperature. This can cause cake to cooking unbalanced.
If your cheesecake started to cracking, this is sign of overcooking.
If cheesecake's borders are solid and middle of it is shaking, it means your cheesecake is cooked. Turn off your oven and open oven door slightly then let cheesecake to cooling down in oven for 45 mins. When cheesecake is at room temperature, it should be kept in refrigerator at least 6 hours but recommended 12 hours.

How to Make Easy No Bake White Chocolate Raspberry Cheesecake

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How to make Mary Berry White Chocolate & Raspberry Cheesecake ???? | The Recipe Reels

Anna shows us how to make Mary Berry's delicious White Chocolate & Raspberry Cheesecake.

Ingredients:

For the base-
-150g digestive biscuits
- 60g butter (plus extra for greasing)
-1tbsp demerara sugar

For the topping-
-200g white chocolate
-1x 250g tub of philidelphia (mascarpone cheese)
-300ml pouring double cream
-1tsp vanilla extract
250g Fresh raspberries

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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!


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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

White Chocolate Raspberry Cheesecake

This White Chocolate Raspberry Cheesecake is a thick, creamy white chocolate cheesecake swirled with a raspberry filling, all set in a chocolate cookie crust! It’s topped with whipped cream and white chocolate shavings for an amazingly tasty treat! Recipe: