- Home
- Cake
- How To make Chocolate Rasberry Cheesecake
How To make Chocolate Rasberry Cheesecake
1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.
How To make Chocolate Rasberry Cheesecake's Videos
Chocolate Strawberry Cheesecake. No Bake. No Egg
Chocolate strawberry cheesecake recipe (16cm round pan/6in)
1 cup = 240ml
100g chocolate chip cookies (3.5 oz)
35g unsalted melted butter (2.5 tbsp)
200g strawberries (7 oz)
35g sugar (3 tbsp)
a pinch of salt
2 tsp lemon juice (10ml)
200g cream cheese (7 oz)
30g sugar (2.5 tbsp)
1 tsp vanilla extract
100g sugar free Greek yogurt (3.5 oz or 5.5 tbsp)
250ml heavy cream (1 cup + 1 tbsp)
20g sugar (2 tbsp)
6g gelatine leaves, bloomed in cold water for 15 minutes (or 2 tsp powdered gelatine)
2 tbsp water to melt gelatine
Chocolate ganache: 35g dark chocolate (3.5 tbsp chococlate chip); 35g heavy cream (2.5 tbsp)
fresh strawberries
- Instagram:
- My baking and camera equipments:
- Music:
__________
➥ Business inquiries: thythan.recipes@gmail.com
__________
Thanks for watching !
No-bake White Chocolate Raspberry Cheesecake Recipe! ASMR
Strawberry & White Chocolate Cheesecake Recipe - In The Kitchen With Kate
Today I'll be showing you how to make this super yummy Strawberry & White Chocolate Cheesecake. As it's no bake its super simple to make and you will be able to impress your friends and family with this fresh summer desert.
For more recipes like this uploaded every week subscribe now it's FREE! You can also follow me on:
Facebook:
Instagram: InTheKitchenWithKate -
Pinterest:
Enjoy!
Recipe: By Waitrose- Early Summer Harvest 2014
Base:
175g Biscoff Caramelised Biscuits (I just used digestives)
100g Unsalted butter, melted
250g Strawberries
Cheesecake:
200g White Chocolate, Good quality
400g Cream Cheese
25g Caster Sugar
170ml Double Cream
150g Strawberries
Few mint leaves to decorate
Measurement Converter:
Music courtesy of Audio Network
If you enjoy the video please press the like button and subscribe for more videos.
Last Weeks Video:
The Playlist:
LA Vlog:
---------------------------------------------------------------------------------------------
A Smudge Production film -
info@smudgeproduction.com
White Chocolate Raspberry Cheesecake
Learn how to make this decadent white chocolate raspberry cheesecake!! A delicately flavored white chocolate cheesecake with a raspberry swirl in a chocolate cookie crust. Don't miss all the tips included to make the perfect cheesecake!
***CLICK SHOW MORE FOR RECIPE AND INFO***
**I realize I said in the video to bake at 250*F for one hour and 20 minutes AND 120 minutes. The correct time is one hour and 20 minutes. Sorry for the confusion.**
What you'll need:
2 lbs cream cheese, softened
2/3 cup sugar
4 large eggs
2 egg yolks
2 Tbsp all-purpose flour
1-1/2 tsp vanilla extract
8 oz white chocolate, melted and slightly cooled
3/4 cup raspberry pie filling, preserves or doughnut filling
3 cups chocolate cookie crumbs
10 Tbsp butter, melted
Start off with the crust by chopping the cookies in a food processor until they are fine crumbs. Add in melted butter and mix thoroughly. Put into a 9 springform pan and press up the sides about 2/3rd's of the way up and on the bottom. Set aside.
Melt the white chocolate in a bowl in the microwave for about a minute, stirring every 30 seconds until melted and smooth. Set aside.
For the batter, in a stand mixer or in a large bowl with an electric hand mixer, beat cream cheese for 2-3 minutes or until nice and smooth. Scrape down the beater and bowl and mix again until no lumps remain. Add in sugar and beat until incorporated. Scrap down beater and bowl and mix again. Add in the eggs, one at a time, just until incorporated. Do NOT over mix! After adding the first 2 eggs and yolk, again scrape down beater and bowl. When eggs are incorporated add in flour, vanilla and white chocolate. Mix just until incorporated. Again, scrape beater and bowl and give it one last mix to make sure everything is mixed well. Pour into prepared crust.
Preheat oven to 350*F and bring a pot of water to a boil on the stove top. Microwave the raspberry filling or preserves for about 30 seconds just until warm. Drop by spoonfuls onto the batter and using a knife, swirl into the batter. Use an up and down motion to get a nice swirl all the way to the bottom of the batter. Put springform pan into a 10 cake pan and then into a roaster in the preheated oven. (Thanks to America's Test Kitchen for this tip to avoid a leaky water bath). Add boiling water to the roaster being careful not to splash it into your cheesecake. Add enough to come up 2/3rd's of the way up the sides of the cake pan. Bake for 20 minutes and reduce oven temp to 250*F and bake another hour and 20 minutes. ***DO NOT OPEN THE OVEN DOOR!!*** After 80 minutes is up, turn oven off and let the cheesecake cool in the oven for 3 hours or until room temp. ***AGAIN, DO NOT OPEN OVEN DOOR!!*** Remove the cheesecake from the cake pan and refrigerate overnight. The next day, remove spring form pan and cut into slices. Serves 12-18. Enjoy!!
My Links:
+1 me on Google+:
'Like' my FB page:
Friend me on Facebook:
Follow me on Pinterest:
Music by Kevin MacLeod: (
Brownie Strawberry Chocolate Cheesecake
This Strawberry Chocolate Cheesecake is one of the easiest desserts you can prepare for your loved ones… brownie at the bottom topped with fresh strawberries covered in a smooth silky chocolate cream cheese filling and decorated with chocolate brush strokes and fresh strawberries.
#cheesecake #brownie #strawberry
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Cocoa Brownie
1/2 cup (110g) unsalted butter
3/4 cup (150g) sugar
1/2 cup (60g) unsweetened cocoa powder
1/2 tsp (2g) salt
1 tsp (5g) vanilla extract
2 eggs
1/2 cup (60g) all-purpose flour
Chocolate Cream Cheese Filling
7 oz (200g) semisweet chocolate, small pieces
1/2 cup (120g) whipping cream
1 pound (500g) cream cheese, room temperature
1/2 cup (60g) powdered sugar
2 tsp (10g) vanilla extract
1 cup (240g) whipping cream (35% fat), chilled
Strawberries for filling and decoration
10 oz fresh strawberries, for filling
15 oz (400g) fresh strawberries, for decoration
Chocolate Brush Strokes
2 oz (60g) semisweet chocolate
2 tbsp (20g) semisweet chocolate, for tempering
2 oz (60g) white chocolate
2 tbsp (20g) white chocolate, for tempering
Drop of red food coloring
Background music:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
Raspberry cheesecake recipe || no bake raspberry cheesecake recipe
#cheesecakerecipe
#raspberrycheesecake
#thanksgivingrecipes
follow me on Instagram :
My Facebook page :
My telugu channel :
Ingredients :
For base :
Biscuits : 200 grams (any of your choice)
Melted unsalted butter : 75 grams
For raspberry sauce :
Fresh or frozen raspberries : 200 grams
Sugar : 1/4 cup/50 grams or as per your taste
Lemon juice : 2 tea spoons
Water : 1/4 cup/65 ml
Gelatin : 1 tsp
For cheesecake :
Cream cheese : 200 grams
Powdered sugar : 100 grams
Lemon juice : 2 tea spoons
Gelatin : 3 tea spoons
Whipping cream/heavy cream : 200ml