How To make Raspberry Chocolate Cheesecake
1/8 cup graham cracker crumbs
1/8 cup sugar
2 lbs cream cheese, softened
2 1/2 cups sugar
4 eggs
1 1/2 lbs semi-sweet chocolate (I use chocolate chip
20 drops raspberry candy concentrate (available in
specialty stores.) 9 in. spring-form pan
Pre-heat the oven to 375 degrees.
For the crust: Lightly spray the spring-form pan with a non-stick spray such as PAM. Mix graham crackers and sugar in a bowl and dust the pan.
For the filling: Soften the cream cheese by microwaving in a bowl approx. 30 seconds for every half-pound (2 - 2 1/2 minutes). Add two eggs and mix with an electric mixer until well incorporated. Slowly add the sugar; about 1/2 cup at a time until incorporated. Add the remaining two eggs and mix until there are no more lumps and the batter is smooth (about three minutes).
In a seperate container melt the chocolate. This could be done in the microwave. I prefer to melt it over the stove. The later method requires a little more attention to the chocolate. Do not scortch the bottom. Not only will the chocolate taste bitter but it's not fun trying to clean.
Add melted chocolate to the batter. Mix on high. While mixing, add the candy concentrate with an eye-dropper. Experiment with this step. The more concentrate you add, the stronger the flavor. You don't want too much, though. I have made cheesecake that tasted like cough syrup. So, don't over-do-it.
Pour the mixture in the spring-form pan and bake until the center is set (The top of the cheesecake will be glossy while baking. When the luster of the center begins to dull, it is ready.) The cheesecake may still be "jiggly" (like jell-o). That's o.k. It will set in the refrigerator.
Allow the cheesecake to cool enough to handle the pan without oven-mits and place in the refrigerator at least 4 hours.
This is a dish best prepared a day or two in advance.
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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 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 no-bake raspberry cheesecake
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Donal's Delicious Raspberry and White Chocolate Cheesecake Bites | This Morning
Just when you thought a cheesecake couldn't get any better, Donal is introducing us to the no bake cheesecake bar for a sweet Thursday pick me up! They are minimal fuss and are an ultimate crowd pleaser. With the classic flavour combo of white chocolate and raspberry, you'll struggle to say no to a second slice.
Broadcast on 10/03/22
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White Chocolate & Raspberry Cheesecake - Easy No-Bake Cheesecake Recipe
Learn how to make a delicious white chocolate and raspberry cheesecake with a digestive biscuit base. This no bake cheesecake is just heavenly!
▼ INGREDIENTS LIST:
- 125 g (4.4 oz) of digestive biscuits
- 60 g (2 oz) of unsalted butter
- 300 g (10.5 oz) of white chocolate
- 300 ml (10 oz) of whipping cream
- 300 g (10.5 oz) of cream cheese
- 100 ml (3.4 oz) of whole milk
- 3 gelatin leaves
- 250 g (9 oz) of fresh raspberries
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No-bake White Chocolate Raspberry Cheesecake Recipe! ASMR