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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How to Make White Chocolate Raspberry Cheesecake
A little tang from cream cheese and sour cream, a bit of sweetness from white chocolate and a little tartness from the raspberries. The delicious flavor combination in this White Chocolate Raspberry Cheesecake is a sure winner. Make this popular dessert for the holidays, Valentine’s Day, or any special occasion. #imperialsugar #cheesecake #whitechocolaterecipe
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White Chocolate Cheesecake
In this recipe, the white chocolate helps reduced the need for other ingredients. The sweetness from the chocolate and combination of this with the cream cheese and all purpose cream with around 25% of fat helps elevate this simple treat into a creamy delicious worth it dessert!
This recipe is a quick no back dessert you can make anytime of the week!
White Chocolate Cheesecake (using 5 ingredients) Recipe:
Servings: 7
Written recipe at
Ingredients:
10 – 12 pcs. Graham crackers
1/3 cup unsalted butter (melted)
1 tablespoon unsalted butter
1 cup white chocolate chunks
1 cup cream cheese
2 cups all purpose cream
½ cup white chocolate (shredded)
Directions:
For the crust; in a blender or grinder, add the graham crackers and grind. Once this looks like sand, add 1/3 cup of melted butter and grind again. Set aside.
In a pan, place a parchment paper at the bottom, or make a makeshift cross using two long strips of parchment paper. Then place the bottom parchment. These can help lift out the cake later.
Place the crust mixture in the pan and press this down. Keep this in the fridge to chill while making the filling.
For the filling; melt white chocolate and 1 tablespoon of unsalted butter in the microwave for 15 to 30 seconds. Mix this till it looks smooth.
In another bowl, whisk the cream cheese till fluffy, add all purpose cream 1 cup at a time, and melted white chocolate and whisk well. Add this over the graham crust. And chill for 3 hours to overnight. Keep 1 – 2 cups of filling in a piping bag with a star tip.
Once chilled, pull the ‘cross’ corners to lift the cake up. Or place a plate over the pan and flip and tap the bottom of the pan. Take the pan and parchment paper off. Use another plate and flip this back again. So the graham crust is at the bottom. Use a spatula to smoothen the edges.
Use the pipe to decorate all over the top of the cheesecake, chill if the topping turns too soft. Top with white chocolate shreds before serving.
White Chocolate Cheese Cake Recipe by Food Fusion
An amazing white chocolate Cheese Cake recipe. This has to be the best ever foolproof recipe for a Cheese Cake. To get it right use #Candyland Kitchen Creations Chocolate #HappyCookingToYou #FoodFusion
Written Recipe:
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White Chocolate Cheese Cake
Serves 6-7
Recipe in English:
Ingredients:
Prepare Crust:
-Digestive biscuits 220g
-Bareek cheeni (Caster sugar) 2 tbs
-Makhan (Butter) salted & melted 5 tbs
Prepare Cheese cake:
-Candyland White Chocolate 200g
-Cream 200ml (room temperature)
-Cream cheese 700g (room temperature)
-Bareek cheeni (Caster sugar) ½ Cup
-Maida (All-purpose flour) 3 & ½ tbs
-Vanilla essence 2 tsp
-Dahi (Yogurt) whisked ¼ Cup (room temperature)
-Anday (Eggs) 3 (room temperature)
-Anday ki zardi (Egg yolk) 1 (room temperature)
-Water hot as required
Prepare Cream Frosting:
-Cream chilled 200ml
-Vanilla essence ½ tsp
-Icing sugar 100g
-Candyland dark chocolate 125g
Directions:
Prepare Crust:
-In a chopper,add digestive biscuits & chop well.
-Add caster sugar,melted butter & chop until crumbled & set aside.
-Use the flat side of the 10”inch spring form baking pan,grease with butter & lined with butter paper.
-Add crust mixture and press firmly down into the base to create an even layer (thickness should be 1 cm) and chill in the refrigerator for 1 hour to set firmly.
Prepare Cheese cake:
-Coarsely chop white chocolate and add in a bowl.
-Add cream & microwave for 2 minutes then mix until well combined & set aside.
-In a bowl,add cream cheese & beat well (approx. 2-3 minutes).
-Add caster sugar & beat well.
-Now add melted white chocolate & cream mixture & beat well for 1-2 minutes.
-Add all-purpose flour,vanilla essence,yogurt & beat again.
-Add eggs,one by one & beat after each addition.
-Add egg yolk,beat again & set aside (Don’t over beat the mixture after adding eggs).
-For water bath,on large baking tary,place oven proof dish and place baking pan.
-Now pour prepared cheese cake batter in baking pan and filled large baking tray with hot water.
-Bake in preheated oven at 170 C for 55-60 minutes (on lower grill) and check the cake by tapping the pan with wooden spoon,if wobbling continues than bake for few more minutes. Let the baking pan rest in oven for 1 hour.
-Take out from the oven & refrigerate for 8 hours.
Prepare Cream Frosting:
-In a bowl,add cream & beat well.
-Add vanilla essence,gradually add icing sugar & beat until soft peaks form & refrigerate until use.
-Use a knife to loosen the chilled cheese cake from the rim of the spring form pan.
-Add prepared cream frosting on cheesecake & use an offset spatula to smooth down the top then remove the rim.
-Coarsely chop dark chocolate,add in a bowl and microwave for 40-60 seconds (medium powder) and mix well then transfer melted chocolate to piping bag.
-Add melted chocolate in silicon mold and freezer for 5 minutes.
-Decorate cheesecake with melted dark chocolate & chocolate buttons then cut into desired slices & serve!
Tips:
-All ingredients must be at room temperature (except for frosting).
-Don’t over beat the batter after adding eggs.
-Baking should be on lower grill.
-To check cheese cake baking,tab baking pan with wooden spoon,if wobbling continues then bake for few more minutes.
-After baking,one hour resting of cake is must in oven.
-Before decoration,cake should be refrigerated for at least 8 hours.
White Chocolate Cheesecake with Blondie Brownie Base Recipe | Just Cook!
#whitechocolate #cheesecake #recipe
White Chocolate Cheesecake
Goodness me! This recipe turns out much better than I thought :)
A blondie brownies base with luxurious white chocolate filling and a layer of rich peanut butter... Does that not sound like heaven to you?
You're welcome!
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INGREDIENTS:
FOR THE BASE
* 85g Butter, melted and slightly cooled
* 100g Light Brown Sugar
* 75g Caster Sugar
* 1 Large Egg
* 1 tsp Vanilla Extract
* 125g All-purpose Flour
* 1/2 tsp Baking Powder
* 1/4 tsp Salt
* 95g White Chocolate Chips
FOR THE FILLING
* 120g Unsweetened Peanut Butter
* 300g White Chocolate
* 300g Cream Cheese
* 250g Mascarpone Cheese
* 300ml Heavy Cream
* 1 tsp Vanilla Extract
FOR THE GLAZE
* 263g White Chocolate
* 113ml Water
* 225g Caster Sugar
* 150g Condensed Milk
* 1/2 tsp Vanilla Bean Paste
* 15g Gelatine Powder
* 60ml Cold Water
Leftover mirror glaze can be store it in your refrigerator. Keep it in an airtight container, before using, be sure you SLOWLY warm back to the necessary temperature to glaze. Be careful to not overheat.
I recommend a round 8 inch cake ring
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White Chocolate Cheesecake With Chocolate Raspberry Sauce ~ Valentine's Day Dessert
Show your love with this decadent cheesecake. Creamy white chocolate filling on an Oreo cookie crust topped with a chocolate raspberry sauce. Creamy dreamy and oh so satisfying. The perfect Valentine's Day dessert.
For the crust:
36 Oreo cookies, crushed
4 T. butter, melted
For the filling:
4 8oz. bricks of cream cheese, softened to room temp.
3/4 c. sugar
1/2 c. heavy whipping cream
1/2 c. sour cream
8 oz. of white chocolate, melted and slightly cooled
1 T. vanilla
4 eggs
2 T. flour, optional
Chocolate Raspberry Sauce:
1/4 cup sifted unsweetened cocoa powder
1 Tbsp Ball®RealFruit™ Classic Pectin
2 1/4 cups crushed red raspberries
3 1/2 cups granulated sugar
2 Tbsp. bottled lemon juice
2 Tbsp. Chambord (optional)
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