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 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.
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No Bake White Chocolate Raspberry Cheesecake Recipe
RECIPE:
This White Chocolate Raspberry Cheesecake is an easy no bake cheesecake for summer! It is SO smooth and creamy and you don't ever have to turn on the oven. It's the perfect no bake dessert for showing off summer berries -- strawberries or blueberries work just as well! Includes step by step RECIPE VIDEO
Baked Raspberry Swirl Yoghurt Cheesecake | Simple Summer Desserts | Coles
Impress your guests when you serve up this simple, yet impressive baked raspberry swirl yoghurt cheesecake for dessert tonight. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more summer desserts check out the full playlist
Raspberry swirl yoghurt cheesecake
Serves 12 Prep 20 mins (+ cooling & 2 1/2 hours chilling time) Cooking 1 1/4 hours
250g plain biscuits
140g butter, melted
300g fresh or frozen raspberries
2 tbs caster sugar
500g cream cheese, softened
2 cups (560g) Jalna Greek Style Yoghurt
1/3 cup (115g) honey
1 tsp vanilla bean paste
3 Coles Australian Free Range Eggs
Jalna Greek Style Yoghurt, extra, to serve
Raspberries, extra, to serve
1. Grease the base and side of a 20cm (base measurement) round springform pan with baking paper. Process the biscuits in a food processor until finely crushed. Add butter and process until well combined. Spoon into prepared pan. Use a flat-bottomed glass to spread and press the biscuit mixture evenly over the base and side of the pan. Place in the fridge for 30 mins to chill.
2. Meanwhile, place raspberries and sugar in a small saucepan over medium heat. Cook, stirring, for 5 mins or until the raspberries break down and the mixture thickens. Strain through a fine sieve into a bowl. Discard solids. Set aside to cool.
3. Preheat oven to 150°C. Place the cream cheese, yoghurt, honey and vanilla in a clean food processor. Process until smooth. Add the eggs and process until smooth. Pour into the prepared pan. Drizzle with half the raspberry mixture and swirl with a skewer to marble.
4. Place cheesecake on a baking tray. Bake for 1 hour 10 mins or until just set. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 2 hours to cool. Place in the fridge for 3 hours to chill.
5. Transfer cheesecake to a serving plate. Serve with extra yoghurt, extra raspberries and remaining raspberry mixture.
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Raspberry Cheesecake Recipe | Raspberry Swirl Cheesecake
In this video, you'll find original Raspberry Swirl Cheesecake Recipe at Cheesecake Factorty.
If you missed something while watching video, don't worry because you'll find all secret ingredients in description below. You will learn how to make lemon and raspberry cheesecake with all the details. You will love the harmony of raspberry with just a little lemon flavor in the cheesecake You can make other desserts with this raspberry sauce recipe. You can even prepare different cheesecakes using different fruits in the same way.
Raspberry swirl cheesecake is the best looking cheesecake ever you can prepare with raspberry.I bet you this will be the most tasty cheesecake recipe you ever try at home.
İngredients;
Raspberry Sauce;
6 oz. Fresh Raspberry
2 tbsp Granulated Sugar
For The Crust;
10 Graham Crakcers,Crushed
3 tbsp Granulated Sugar
½ tsp Salt
4 ½ tbsp Melted Unsalted Butter
Cheese Filling;
24 oz. Cream Cheese (3 packs)
1 ¼ Cup Granulated Sugar
½ cup Sour Cream
5 tbsp Heavy Whipping Cream
2 tsp Vanilla Extract
½ of Lemon Zest and Lemon Juice
2 tbsp Starch
3 Eggs and 1 Egg White
Important Steps;
Hand mixer must be used at lowest speed in all stir steps to prevent air bubble.
All ingredients must be at room temperature prior to use to shorten beating time. Less mixing time is less air bubble. If you do not want your cheesecake crack, you shouldn't beat it too much. If you are sure that all ingredients mixed well, you are supposed to stop beating.
Cheesecake pan must be covered with aluminum foil to prevent water leakage during cheesecake cooking.
Oven door must not be opened while cheesecake cooking. Opening oven door occasionally changes oven temperature. This can cause cake to cooking unbalanced.
If your cheesecake started to cracking, this is sign of overcooking.
If cheesecake's borders are solid and middle of it is shaking, it means your cheesecake is cooked. Turn off your oven and open oven door slightly then let cheesecake to cooling down in oven for 45 mins. When cheesecake is at room temperature, it should be kept in refrigerator at least 6 hours but recommended 12 hours.
Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
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Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
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Cake pan (10 x 15 in or 40 x 25 cm):
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