How To make Chocolate Raspberry Cheesecake 2
1 1/2 c Oreo cookie crumbs, fine
32 oz Soft cream cheese
3 Large eggs
1 t Vanilla
1/3 c Strained raspberry preserves
1/4 c Whipping cream
2 tb Melted butter
1 1/4 c Sugar
1 c Sour cream
6 oz Semisweet chocolate chips*
6 oz Semisweet chocolate chips
* This 6 oz of chocolate chips should be melted and cooled slightly. 1. Combine crumbs and butter; press onto the bottom of
a 9" spring- form pan. 2. Combine 24 oz cream cheese and sugar, mixing on
medium speed until well blended. Blend in sour cream and vanilla. Pour over crust. 3. Combine remaining 8 oz cream cheese and melted
chocolate; mix well. Add red raspberry preserves; mix well. Drop rounded measuring tablespoons full over the plain cheese mixture; do not swirl. 4. Bake at 325F for 1 hour 25 minutes. Loosen cake
from rim of pan; cool before removing from pan. Melt chocolate pieces and whipped cream over low heat stirring until smooth. Spread over cheesecake. Chill and garnish with additional whipped cream and raspberries.
How To make Chocolate Raspberry Cheesecake 2's Videos
Chocolate Raspberry Cheesecake | Valentine's Day Desserts | How To Make Recipe
Are you looking for the perfect Valentine's Day dessert recipe or are just a big fan of chocolate cheesecake? If you answered yes, then you will love this recipe! Alyena will walk you through each step of making this super delicious chocolate raspberry cheesecake.
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00:00 Introduction
00:18 Making the Oreo crust
02:00 Making the cheesecake batter
03:45 Melting chocolate for batter
04:55 Pouring into pan
05:30 Water bath and baking instructions
06:40 Making chocolate ganache
08:32 Pouring ganache onto cake
09:24 Cutting the cheesecake
09:30 Tasting the cheesecake
10:10 Next weeks recipe
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
Get the full method here:
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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!!
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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:
Raspberry cheesecake brownies - Make yourself at home with Woolworths
Combine two decadent desserts into one with this easy recipe. It’s the ultimate treat; a rich chocolate brownie balanced with a creamy, tangy raspberry cheesecake. Join Fresh magazine’s Food Director Tamara Graffen as she shares her tips and shows you how to create this epic dessert.
Find the recipe here:
Step 1: Preheat oven and line tray 1:16
Step 2: Make raspberry topping 1:21
Step 3: Make brownie 2:01
Step 4: Make cheesecake topping 3:21
Step 5: Pour brownie mixture and topping into tin 4:42
Step 6: Bake 6:38
Tip: Store in the fridge for up to one week or in the freezer for up to two months.
These brownies are impressive and so easy to make. If you’re after more dessert inspiration, try these sweet recipes:
Carrot cake crumble cheesecake bars:
Fudgy chocolate and raspberry brownie:
No-bake cheat’s caramel slice:
Best oat chocolate chip cookies:
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White Chocolate Raspberry Cheesecake Bars - EASY!
White Chocolate Raspberry Cheesecake Bars are lush and decadent with a rich and creamy, white chocolate cheesecake filling and a fresh raspberry swirl. Super easy to make recipe and perfect for any occasion!
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Get the full, printable recipe at: