How To make Decadent White Chocolate Cheesecake
12 oz White chocolate
2 c Pound cake crumbs *
1 1/2 lb Cream cheese, softened
1 c Sugar
2 1/2 ts Vanilla
1 tb Apricot brandy
2 c Sour cream
* or use graham cracker crumbs Melt white chocolate over low heat in a double boiler. Set aside to cool slightly. Preheat oven to 350 degrees. Distribute pound cake crumbs evenly over
the bottom of a 9-inch springform pan. Press crumbs down lightly. Set aside. In a large bowl, cream together cream cheese, sugar, vanilla, and apricot brandy with an electric mixer for at least five minutes or until very smooth. Add melted white chocolate and blend another five minutes. Add sour cream and mix to combine. Pour into crumb lined pan and bake at 350 degrees for 30 minutes. Chill overnight before serving. This cheesecake freezes very well, and makes about 12-14 slices. It goes well with commercial fruit
sauces or fresh fruit but it is so delicious that it really doesn't need anything else! It does look nice when it is garnished with fresh raspberries and mint sprigs though. This one has been described as "to die for"!!!
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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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Decadent Chocolate Cheesecake Recipes | Raspberry Liqueur & Compote | Chef James
This Decadent Chocolate Cheesecake Recipes will surely be something to make if you love chocolate! Also, the Raspberry Compote helps balance the richness of the cheesecake. For more of a traditional cheesecake, I have the link below!
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????Things to make this Cheesecake!:????
▶Non-stick Springform Pan with Removable Bottom -
▶Set of 2 Silicone Spatulas -
▶Cheap, Basic 11-Inch Balloon Whisk -
▶Set of 6 Stainless Steel Mixing Bowls -
▶Measuring Spoons and Measuring Cups -
▶Cheap Entry Baking Food Scale -
▶A Better Kitchen Scale & AC Adapter -
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Recipe!
Crust
-120g / 4.5oz crackers
- 30g / 3 TBS Sugar
- 60g / 1/4 cup butter
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Cheesecake 25cm / 10 inch
- 780g / 28oz Creamcheese
- 220g / 7.7oz White Sugar
- 60g / 2oz Brown Sugar
- 2 TBS Cocoa Powder
- 1/4 TSP Salt
- 180ml / 6oz Heavy cream
- 1 TSP Vanilla
- 4 shots Raspberry Liqueur
- 4 eggs, 2 yolks
-300g / 10.5oz melted chocolate
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Timeline:
00:00 - Intro
00:41 - recipe!
04:03 - which pans to use??
04:42 - baking temp and tips!
05:17 - Results and Ending!
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#decadentchocolatecheesecakerecipes
White Chocolate Raspberry Cheesecake
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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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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No-bake White Chocolate Raspberry Cheesecake Recipe! ASMR