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:
Homemade Raspberry Swirl Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 885
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Raspberry Swirl Cheesecake - White Chocolate Raspberry Cheesecake - New York Cheesecake
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Creamy Cheesecake Swirled with White Chocolate and fresh Raspberry. It’s like Cheesecake Factory’s WHITE CHOCOLATE RASPBERRY TRUFFLE , but better.
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Ingredients
CHEESECAKE CRUST:
14 sheets of graham cracker, crushed (1-3/4 cups/200 g)
1/2 cup (8 Tbsp/113 g) butter, melted
FILLING:
3(8oz) packages cream cheese, softened (681g in total)
3/4 cup (150 g) granulated sugar
3/4 cup (227 g) sour cream
3 large eggs
1 tsp vanilla extract
7 to 8 oz white chocolate, melted
2 Tbsp (15 g) flour
RASPBERRY SWIRL:
1 cup (125 g) fresh raspberry
3 Tbsp (38 g) granulated sugar
Instructions
1. Preheat oven to 325 degrees F/165 degrees C
2. In a food processor or blender, puree the raspberries until completely smooth. Press the mixture through a fine strainer, discarding seeds. Stir in the granulated sugar. Refrigerate until ready to use.
3. In a medium bowl, mix graham cracker crumbs, and butter. Press mixture firmly into an 8 or 9 inch spring-form pan (i used 8 inch) Set aside.
2. Using a stand mixer fitted with a paddle attachment or a hand electric mixer, beat cream cheese, vanilla, and sugar until smooth and combined. Scrape the bottom and sides of the bowl to make sure everything is well blended.
4. Add sour cream and mix to incorporate it. Add eggs one at a time, don’t over mix after you added the eggs, use your spatula to continue mixing them.
5. With your spatula stir in the cooled white chocolate. Whisk in flour until there’s no lumps. Pour batter over the prepared crust.
6. Spoon the raspberry mixture on top of the cheesecake, a few dollops at a time. Use a skewer or knife to swirl the mixture as much or as little as you'd like.
7. Place the cheesecake pan inside of a large cake pan. Put both pans in a larger roasting pan. Fill the roasting pan with boiling water. Bake for 1 hour and 30 minutes.
8. After cooking time, turn the oven off and let the cheesecake sit for 30 minutes inside the oven with the door slightly opened. Remove from the oven and allow cheesecake to get to room temperature then refrigerate overnight or at least 8 hours.
9. When ready to eat, gently run a knife around the edge of the cheesecake. Remove from pan, slice it, and top with whipped cream if you want.
New york cheesecake , raspberry swirl cheesecake , raspberry cheesecake , white chocolate raspberry cheesecake , creamy cheesecake , the best cheesecake in the world. No cracked cheesecake
Mini White Chocolate Raspberry Cheesecake / No Bake / Easy Recipe
Mini White Chocolate and Raspberry Cheesecake Recipe / No Bake / Easy Recipe / ASMR cooking
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For 6 mini cheesecakes (8 x 4 cm)
The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk
Cream cheese filling
200g cream cheese
150g white chocolate
210g heavy cream (50g warm to mix with white chocolate; and 160g cold heavy cream - whipped)
Raspberry jelly
150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)
Extra raspberries and blueberries for garnish
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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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No Bake Raspberry & White Chocolate Cheesecake Recipe
Fresh raspberries and sweet white chocolate go so well together in this delicious Raspberry & White Chocolate Cheesecake! It's an easy no bake dessert option with a buttery biscuit base, creamy white chocolate filling swirled with fresh raspberries, and on top more white chocolate, fresh whipped cream, raspberries and freeze dried raspberries.
Full recipe and instructions can be found here:
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